water, .4 gr fat, 1.4 gr protein, 63 mg vitamin C, 55 mg calcium, 25 mg sodium and 6 mg phosphorus.
Due to the organic acids it contains, it has a slightly tart flavor. It has now gone beyond the borders
of Turkey, to become a popular vegetable among vegetarians in particular.
In addition to its culinary use, its roots are boiled and drunk as a tea in order to clear the kidneys of
sand. The juice of the leaves are used to treat heat spots on babies, and in bath water. Madımak is
also recommended for those with diabetes.
Çalma Pekmezli Piliç – Chıcken Wıth Çalma Pekmez
Ingredients
1 village chicken
100 gr çalma pekmez
Juice of 1 lemon
1 T apple vinegar
1 t pepper paste
1 t tomato paste
1 T dry plum water
10 cloves garlic, crushed
Kosher salt
Red flake pepper to taste
Divide the chicken into 6 pieces, and make longwise slits to the bone. Mix the rest of the ingredients
and allow the chicken to marinate in this mixture for at least 6 hours. Cook on a grill until done and
browned. Serve hot.