Madımak
Madımak is a traditional herb dish made with wild madımak greens gathered in spring. It is one of the seasonal flavours of the tables of Çorum and wider Central and Eastern Anatolia.
What it is
The madımak greens are washed and chopped and usually cooked with onion, bulgur/rice and plain butter; at some tables pastırma or meat is added to enrich it. As the greens are picked fresh in spring, it is a seasonal dish.
The Çorum interpretation
Madımak is not unique to Çorum; it is known across a wide area of Central and Eastern Anatolia. In Çorum it is made as part of the locals’ rooted relationship with foraged spring greens, and the version with pastırma is well loved in the region.
Cultural significance
Madımak is an example of the rural kitchen tradition that brings nature’s seasonal greens to the table. Prepared as spring arrives, it is less a single dish than a seasonal custom.