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Fig. 11 | Journal of Ethnic Foods

Fig. 11

From: Plants and foods as identity markers: an ethnographic analysis on the case of the (Y)Ezidis from Batman (Turkey)

Fig. 11

Pelor: Pelor is prepared with various types of cereals: corn, barley, wheat, lentils, chickpeas, rice and walnuts. The cereals are roasted before grinding in a stone muller. Then, three cups of the cereal and walnuts mixture are boiled with half-liter water for 10 min. After the mixture turns into a mush, it is transferred into a plate. If preferred, it is formed into a round shape with a hollow in the middle. Finally, some molten butter and boiled grape or mulberry juice is poured on the mush. Onbaşı (Şahsim) village, February 19, 2014

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