What is Madımak Grass? Favorite Madımak Dishes
Madimak herb is among the wild herbs that are widely used in Central Anatolian cuisine and is known for its slightly sour taste. The vegetable, which takes many different names depending on the region with its taste and structure similar to purslane, comes to the tables with varying local recipes.
What is Madımak?
“What is madimak?” The question is answered as the minimal plant, which is a member of the Sorrel family and has a sliding and sliding body on the ground, is an edible herbaceous plant species. Known for its broadly growing woody stem, the plant blooms with small pink flowers and the non-blooming green stem above the ground is consumed. The plant, which is approximately 4-5 cm long and has a reddish-green body and is used in meals, is known as a rich dish especially in village cuisine. The vegetable, whose name and dishes change depending on various regions, is very popular in the markets today. So what does mamma mean? For those who are wondering: It is seen that the Latin name Polygonum Cognatum takes many different names depending on the region. In different regions of the Central Anatolia region, goat cheese, butternut squash, shepherd’s bread, willow grass, It is known that the name of the vegetable, which is known as Badami and dımalak, comes from Armenian. Today, the name of the vegetable, which is also known as madimak beet in the mouth of the people, may vary slightly depending on the region, and different types are also called madimak.
What are the Benefits of Madımak Grass?
- When madimak grass is consumed as food or tea, it increases urine and helps diuresis. Especially when tea is made and drunk, it works the intestines and is known to relax the stomach.
- With its antioxidant feature, it helps to increase body resistance and helps to strengthens the defense mechanism against diseases.
- Helping to balance blood sugar, the vegetable is effective in lowering high blood sugar.
- It is known that the vegetable, which has an invigorating effect on the mind when consumed fresh, is good for mental fatigue.
Nutritional Values of Madımak Vegetable
With its high nutritive values and taking its place on the table as light green, 90% of the grass consists of water. Although a high part of it consists of water, the vegetable, which is very rich in vitamins E, A, C, B2, B6, contains iron, phosphorus, and calcium minerals in terms of minerals, and it is seen that it has high nutritional values. It is also one of the vegetables rich in folic acid, which is important for heart health.
How Many Calories Is Madımak?
Mamamak, which is mostly made of water, has very suitable values in terms of calories. Half a glass of vegetable, which is about 50 grams, contains an average of 20 calories per 100 grams. With its light structure, it not only has a taste that is compatible with different foods but also becomes a nutritious vegetable option for those who pay attention to their weight with its low-calorie values.
How and When Does Madımak Grow?
Commonly grown in the fields and on the roadsides in Central Anatolia, it is also grown as a field crop with the increasing demand in cities. As a field plant, it can be grown from a seedling taken from its natural habitat, or it can be planted through the seeds of Kilimnik grass. Before planting the madımak seed in the field, it must be germinated in a small pot and the germinated madımak seedlings are planted at the beginning of March and harvested towards the beginning of May.
How to Clean Madımak?
Being a self-growing grass in nature, kiwi is passed through two stages as sorting and cleaning. Since it is grass that grows close to the soil surface and grows intermittently, it is likely to collect weeds along with vegetables when collecting. Against weeds, first of all, weeds should be carefully weeded out. After the sorting process, the roots of the kiwis that have roots are cut and cleaned. It is necessary to wash at least three or four times so that no soil remains in the vegetable, which should be washed with plenty of water after cutting.
How is Madımak Stored?
Madımak, which is bought fresh and needs to be consumed within a few days, is stored in a closed container or bag in the refrigerator. The dried vegetables must be cleaned first, and after being sorted and washed with plenty of water, the drying process is started. The vegetables, which are cleaned and left to dry in a shaded area, can be stored in airtight bags or jars after they are completely dried, as in spices. Or, another popular method, you can also choose to store mashed potatoes in the freezer.
Where Does Madımak Meal Belong?
Madımak, which is widely consumed in the Central Anatolia Region, is made as a dish in the vicinity of Sivas, Amasya, Tokat and Gümüşhane. The vegetable, which is included in the culinary culture of the region, is mainly consumed in the inner regions since it is also grown around the Central Black Sea region. Known as a dish belonging to the Central Anatolian cuisine, especially because it is made in Central Anatolia, dımak is considered the local dish of the Sivas and Tokat regions.
Top 5 Madımak Meal Recipes
Prepared in different ways according to various regions, dımak comes to you with many different recipes.
1) Sivas Style Madımak Meal
It is prepared with pastrami and bulgur. With its juicy consistency, Sivas style madımak, which takes its place on the tables as a satisfying recipe, can optionally be flavored with various spices.
2) Madımak Meal from Yozgat cuisine
The meal prepared in Yozgat cuisine, on the other hand, has a denser consistency and the meal prepared with bulgur is flavored with butter and combined with the flavor of fenugreek. It is recommended to consume the Yozgat region mashimak dish, which is admired for its slightly bitter taste, accompanied by phyllo dough.
3) Madim Omelette
One of the recipes that are easier to prepare with madımak is an omelet with madımak. Omelet, which is easily prepared with tomato paste and madımak, is a practical meal option that is prepared in a short time besides its nutritious aspect and is preferred for breakfast or snacks.
4) Madımak Salad
For those who like light recipes and those who want to add raw mashimak vegetables to their tables, mashimak salad is one of the most suitable recipes. The salad, prepared with seasonal vegetables by hand-cut into small pieces from minced meat, exhibits a flavor that is quite compatible with the sour taste of pomegranate syrup.
5) Crispy Crispy Pastry with Madımak
In addition to the food and salad options, there is a recipe for crispy pastries for those who do not give up on pastries. Especially with its distinctive slightly sour taste, madımak, which suits pastries, comes to the tables of those who want to try a different and original pastry. In addition, crispy pastry with cream is a good option for those who love vegetable pie in spring.