Kaz Tiridi (Goose Tirit)

A Winter Favourite from the Inland Districts

Kaz Tiridi, or goose tirit, is one of the most important winter table traditions in the inland parts of Samsun, particularly around Vezirköprü. In this region, where raising geese and preparing winter goose meat has a long history, kaz tiridi takes centre stage at both family meals and larger gatherings.

How It's Prepared

The dish is built around goose meat that has been slow-boiled until tender and falling off the bone. Bulgur pilaf cooked with the meat broth is combined with pieces of thin flatbread and served together; in some preparations, the shredded goose meat is spread directly over the pilaf. The fat rendered from the goose gives the dish its characteristic richness and heartiness.

Its Social Importance

For local communities, Kaz Tiridi is more than a meal — it is an occasion for gathering during the winter months, appearing in social rituals ranging from pre-wedding preparations to family visits. The slaughtering and preparation of the geese is often carried out communally, reinforcing the dish's tradition of sharing. For anyone visiting inland Samsun in winter, it is a dish well worth seeking out.