Mastuva

Mastuva is a traditional dish from the Bingöl region, prepared with ayran and rice. Historically served on iftar tables during Ramadan and when hosting guests, mastuva is preserved by the local community as a cultural value.

Mastuva represents a longstanding culinary tradition from Bingöl. Its preparation requires patience and effort, and it acquires its distinctive character through cooking over wood fire. The local population regards it not merely as a dish but as a cultural heritage passed down from ancestors. It is especially known for adorning iftar tables during Ramadan months. Mastuva is typically consumed together with another regional specialty, keledoş, and these two dishes form a traditional pair on iftar tables.

^{Mastuva Dish (} Anadolu Agency ⁾

Mastuva is registered on the Culture Portal as a traditional dish of the Bingöl region. However, according to available sources, it has not been granted geographical indication status. Geographical indication registration serves as an effective tool for preserving standard recipes and production methods of traditional food products, transmitting cultural heritage, and promoting regional identity.

· 2 kg ayran· 300 g rice· 125 g butter

After cleaning and washing the rice, it is placed in a wide pot and covered with ayran. The mixture is stirred continuously with a wooden spoon, taking care to prevent the rice from sticking to the bottom of the pot and to avoid spoilage of the ayran. Stirring continues without interruption until the mixture reaches a thick purée consistency. Once cooking is complete, the mastuva is transferred to a serving dish. In the final step, butter that has been fried in a separate pan is poured over the center of the dish, which is then served hot.