Butchers in Anatolia give unused bones to the people who want it free of charge. Generally, the people who do not have the opportunity to buy meat enrich their meals by using bone broth instead of meat. Papara is the meatless form of triti. Stale breads are softened with broth and served with yogurt and spicy seasoning. In Antakya region, the spice of this dressing is “habak”, and dried basil flower, which is not used much in other regions. After all the leaves are in the flower, it is cut from the bottom so that the bush grows again and dried in the sun in an upside down fashion. Then the seed is taken and the remaining part is crumbled in the palm of the hand and added to the meals.

Sırmast
The purpose of making Sırmast is to catch a new and different flavor by using stale breads. Unleavened dough is kneaded with flour, salt and water and left for 30 minutes. One centimeter thick dough is rolled out. It is cooked on both sides in a lean sheet. It is cut into squares the thickness of two fingers. After the garlic is crushed with salt, it is whipped with yogurt. Square doughs are dipped in yogurt and stacked on a large plate. Plain butter is melted and poured over. Sprinkle chili pepper and mix the mortar. The mixture is poured over stale bread.

Butchers in Anatolia give unused bones to the people who want it free of charge. Generally, the people who do not have the opportunity to buy meat enrich their meals by using bone broth instead of meat. Papara is the meatless form of triti. Stale breads are softened with broth and served with yogurt and spicy seasoning. In Antakya region, the spice of this dressing is “habak”, and dried basil flower, which is not used much in other regions. After all the leaves are in the flower, it is cut from the bottom so that the bush grows again and dried in the sun in an upside down fashion. Then the seed is taken and the remaining part is crumbled in the palm of the hand and added to the meals.

Sırmast
The purpose of making Sırmast is to catch a new and different flavor by using stale breads. Unleavened dough is kneaded with flour, salt and water and left for 30 minutes. One centimeter thick dough is rolled out. It is cooked on both sides in a lean sheet. It is cut into squares the thickness of two fingers. After the garlic is crushed with salt, it is whipped with yogurt. Square doughs are dipped in yogurt and stacked on a large plate. Plain butter is melted and poured over. Sprinkle chili pepper and mix the mortar. The mixture is poured over stale bread.