Hisarcık hunters continue traditional rabbit meat tirit custom

In the Hisarcık district of Kütahya, members of the Hisarcık Merkez Avcılık ve Atıcılık İhtisas Kulübü (Hisarcık Central Hunting and Shooting Specialization Club) gathered to continue the long-standing tradition of preparing rabbit meat tirit.

Using rabbit meat preserved from the previous hunting season, the hunters prepared the dish by boiling the meat, shredding it over crumbled dry yufka dough, and topping it with meat broth, butter, and garlic. The event served as a way to pass the cultural tradition down to younger generations and strengthen the bond among hunters before the new hunting season begins on October 28.

Club President Mehmet Özkan stated that the rabbit tirit event is more than just a meal; it is a cultural tradition that fosters unity and togetherness among hunters.