Peskütan is a traditional dairy product consumed in the Sivas region, particularly during periods when milk and yogurt are scarce (Üçer, 1992). The product is obtained during the process of churning milk into yogurt. The buttermilk resulting from the separation of milk and fat is cooked with whole or crushed wheat and salt. The starch in the cooked wheat grains helps the mixture form a more homogeneous, slightly sour curd mass. The resulting mixture is then placed in cloth bags to drain off the liquid. The thickened curd is pressed into wooden or plastic containers for storage.
Although the preparation of Peskütan soup varies by region, it essentially involves solidifying yogurt that has been churned and then simmering this solidified sour yogurt over low heat while stirring frequently (Figure 6.2). In some districts of Sivas, cracked wheat and flour are added to this thickened mixture, and the stirring process continues until it thickens. During the cooking stage, it is very important that the peskütan—derived from yogurt—does not curdle and remains homogeneous. To prevent the soup from curdling, it is recommended to add flour or bread crusts
The basic ingredients and steps required to prepare the soup are as follows:
Soaking and Cooking: Barley (1 glass) and lentils (½ glass), soaked overnight, are cooked in the morning. Add a few pieces of bone-in ground meat (bones left over from making kavurma, with meat still on them) or meat broth.
Preparing the Peskütan: Mix the peskütan (1 su bardağı) with cold water until it reaches the consistency of ayran, then slowly add it to the boiling mixture. Add enough water (about 3 liters) and salt to taste.
Consistency Check: To prevent the soup from boiling over or curdling, it must be stirred frequently throughout the cooking process.
To prepare the soharıç to be poured over the soup, heat 2 tablespoons of butter in a separate pan. Sauté finely chopped onion until golden brown, then add 1 tablespoon of dried mint and drizzle the mixture over the soup.
