Turks are very resourceful when it comes to food. They waste nothing and everything is used in one form or another.
Reading “brain soup” on my local takeaway menu no longer makes me burst into giggles and my favourite dish in Urfa was Dalak, which is lambs spleen.
I am also still trying to figure out whether the mother-in-law was joking, when at Ramadan after cutting up the sheep, she wanted to keep its bollocks. I figure that maybe it is one of those things in life, that I will not benefit from knowing.
Anyway, on my latest travels, I visited the region of Beypazari near Ankara and was introduced to a dish that I had never heard of before. It is called Aguz and it was given to me by a local farmer and his wife.
What is Aguz?
Having never been a farmer or kept a cow as a pet, I am a complete novice when it comes to their pregnancy rituals and the ingredient that they produce at birthing time, which is then used to make Aguz.
I asked hubby for more information on the dish and he had never heard of it so I delved into the world of livestock farming and the internet to research exactly what it was.
The information on the internet is limited, so I am assuming Aguz is a local delicacy in Turkey or a dish that is restricted since it relies on the cow giving birth.
The best explanation that I could find comes from a website that goes in-depth about Turkish cuisine.
They mention it as a dish, which started during the Ottoman reign, and it is prepared in the following way
“Aguz: This is made from colostrum, milked from cows that have just calved, for three days. The colostrums is strained, lightly salted, and put into a vessel which is covered and lowered into boiling water, where it thickens.
It is checked several times, and when it has thickened sufficiently, it is removed from the heat and put in a cool place to stand overnight. This solidified milk product is called aguz. It is eaten with sugar.”
The use of Cows Colostrum
Before antibiotics were invented, colostrum was used to fight infection and build up immunity. Some athletes also use colostrum to boost performance. When it comes to nutrients, colostrum is meant to be the best source that you will ever find.
There has been some claims in the past that colostrum should not be used to make dishes such as Aguz because it is not fit for human consumption, but there are people that deny this claim and I doubt that locals in the village would take any notice of these expert claims, instead relying on age old traditions.
I was also surprised to find colostrum used in Indian and Icelandic cuisine
So did I like eating Aguz?
Yes, I did. The dish tasted like rice pudding without the rice. It was plain on my palette however; I was advised that sugar is normally sprinkled on the top.
It was white and had a smooth consistency. I was urged to taste it before being informed as to its source, but would have eaten it anyway as I always believe in trying something at least once.
I am not sure that I will eat it again because in 11 years in Turkey, I had never heard of it before and maybe will never come across it again.
Though I will always remember the circumstances that led me to taste Aguz for the first time.
We were in the village of Dudas in the Beypazari region and gave one of the local farmers a lift to his house.
Half an hour later, we drove back down that road and found that farmer standing outside his gate with a bowl of Aguz and three spoons.
He had been waiting for us and was eager to share his food. Turkish people never fail to delight me with their hospitality.
That day along with other events in my recent travel plans, have made me realise that my travel plans for Turkey are far from over.
Readers question : Have you heard before about Aguz or eating the colostrum from a cow?
Further Reading : Cooking with colostrum – scroll down to the disapproving readers comments at the bottom
Recipes for cooking with colostrum and the following is a quote from this website
“A friend of mine from Turkey recounts that her mother always obtained colostrum in the spring–often at great trouble and expense–from a farmer in the countryside. She then lined up all the children and gave them a cupful of this tonic to drink. The immediate result, says my friend, was that they all fell asleep. The colostrum was said to help keep them healthy throughout the year.”
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Star says
atI love the taste and health benefits of it I wish to eat it everyday but can’t find it in uk but when I’ll go back home I’ll eat it again
Natalie says
atIt felt good to be eating something that was not junk food but can not say that I felt a surge of energy or anything. Then again though, think my body is well past its sell by date
Turtle says
atIt sounds really interesting. And I love that it could be so good for you! Did you feel healthier after having some of it?
Natalie says
atThanks for the tip Asli – I will keep an eye out for it when I visit Balikesir
asli says
atYou may want to try Hosmerim. They say the real one is made with Aguz milk. Hosmerim is a lovely dessert from Balikesir.
Natalie says
atThey were new words for me as well Stephanie – we learn something new every day!
Natalie says
atExactly Jennifer – Even more so of it is not the norm
Stephanie - The Travel Chica says
atSo many new words in the title of this post 🙂
Jennifer says
atI find I’ll at least try most things these days. You just never know if you’ll like it unless you give it a try!
Natalie says
atJust think rice pudding DJ!
D.J. - The World of Deej says
atPretty sure I would love this stuff….if someone set a bowl down and didn’t tell me the story that is:)
Natalie says
atThe old man and his wife were lovely people Ozlem – so warm towards strangers.
Natalie says
atLOL – you make me laugh Alan but I will take it that you are in approval of my culinary adventures! 😉
Natalie says
atSometimes when we listen to the experts Ellen, it seems nothing to safe to eat anymore!!
Ozlem's Turkish Table says
atThat really is fascinating Natalie, never heard of Aguz before – well done for having a go, would have loved to try! Your photo with the old man and aguz is so beautiful, you can read from the photo the respect the holds for his food, so lovely.
Alan says
at(to the tune of Colonel Bogey) Sweetbreads! And the same to you!
Have to admire your ‘pluck’ (more offel) Natalie – then again if it looks like a rice pud and quacks like a rice pub – it’s a rice pud – until they tell you different or it gives birth. Jeeez!
Ellen says
atIt’s funny, the word “colostrum” doesn’t sound like something I’d want to eat, but when you say “rice pudding” I’m all in!
It’s certainly true that human colostrum has health benefits for human babies, so I guess it’s logical they would hope for the same with cow’s colostrum. But lately some are saying cow’s milk isn’t really good for us, so who knows? The important thing is, it tastes good.
Natalie says
atI could not find the Turkish translation for colostrum TFL – If you can find it, let me know what it is please so I can add it to the article
Natalie says
atNot sure if I could eat them K. Would have to not know what they were first!
Turkey's For Life says
atNot sure what it’s called before it’s solidified but we can get the more ‘liquid’ version on the market here – sold in Coca Cola bottles! An expat farmer friend told us what it was and it used to be popular in the UK, too – again in liquid form. Actually never asked what it’s called on the market. Will rectify that this weekend. 🙂
Julia
koszyczek says
atbollocks… very delicate and tender 🙂