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  [:tr]Sirdan[:]

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Stuffed Şırdan

The wort is a part of the stomach. Offal dishes such as Bumbar and Kokoreç are frequently consumed in Adana and are local foods of Adana. Although it is called şırdan, its real name is “şırdan dolma”. When this stuffing was made, the lamb syringe should be preferred, and it was the acceptable one. Şırdan is a food that is not known much outside Adana, although it is a food that is as common in Adana as “Adana kebab” and “turnip”.

It is prepared by cleaning the syringe, one of the 4 stomachs of the sheep, filling it with spicy rice, planting and cooking.

It is a bit unusual in shape. When eaten, it is sprinkled with salted cumin and pepper flakes. Şırdancılık is almost a sector in Adana. Since the sheep slaughtered in Adana do not meet the needs of şırdan, raw şırdan is brought from other cities. It doesn’t matter if it’s summer or winter, there’s always a syringe at every corner.

The name Şırdancini that I chose was very attractive stomach Office I think a more suitable name for this job could not be found.

Stuffed bumbar

In some regions, it is also called stuffed mumbar. It is a kind of stuffing made by filling the large intestines of the sheep with internal mortar. It is carried out in the vast majority of the provinces of the Southeastern Anatolia Region of Turkey and in some provinces of the Eastern Anatolia Region. It is not preferred in summer and consumed more in winter.