Plants such as centaury, yoghurt, halfmelon, yarrow, nettle and labada, which are among the rich endemic plant varieties of the Kars region, have been used for nutrition and treatment for centuries. In labada soup, it is first boiled in laba to remove the bitterness, then filtered and cut into small pieces. It is mixed with roasted onion and tiny cubed potatoes and added to the “umach” (mixture of milk and flour) and semolina to thicken it. While serving, sprinkle grated “dry” (or dry yogurt) on it.
The final touches were put on the conference day and the results were dishes that appreciated the material, evaluated the stem of the vegetable, the skin of the fruit, and put stale bread in different disguises. The philosophy behind the lunch was to create from nothing, to preserve, increase and suffice in relation to the topic of the conference.
It is possible to apply these meals at the SEVEN “Soul’s Full Lunch” or to adapt them. These are dishes from different corners of Anatolia that are in traditional cuisine but are increasingly forgotten. We chose one dish from each region and listened to their recipes from those who cooked them.
