Menengiç is a typical plant of the Mediterranean and West Asia, is a characteristic member of the Mediterranean maquis vegetation and especially in the maquis in the coastal areas of the Mediterranean and the Aegean; It has a wide natural distribution in the Black Sea coastline and inland areas, in the Southeastern Anatolia Region, in the provinces of Gaziantep, Adıyaman, Kahramanmaraş and Şanlıurfa. It also spreads in Central Anatolia and the passage regions.

In other words, it grows almost everywhere except in cold regions of Turkey. It grows on rocky barren and especially weakly calcareous and also clayey and deep soils and can withstand long summer droughts. As well as drought resistant, it is seen as the dominant plant species in the rocky, stony areas where it grows. Its ability to adapt to the region it is in is very high.

Menengiç oil is better than oils such as commercially used palm oil. The oil obtained by squeezing ripe fruits is still used in some regions as a cooking oil or in soap production.

Especially in rural areas, people have been benefiting from various parts of the meninges such as leaves, fruits, fresh shoots, flowers, roots and shells for various purposes. The high content of protein and fat, the pleasant smell and taste of Menengiç seed also open the way of use in the food industry.

The first shoots of the plant are among edible herbs on the Mediterranean table. The salad of the sprouts is made, pickled with fruity leaves. Fruits are eaten fresh or roasted with their outer peel as a snack as well as used as an inner ingredient in pastry and similar dough dishes. In addition, as an additive in some special village breads; It is used in a mixture called breakfast zahter where various spices are used.

Coffee is also available from Menengiç fruits. For this, the fruits collected are left to dry under the sun for a few days after washing. The dried fruits are roasted in a large pan until the color turns dark brown, and then made in a coffee machine and made coffee. This coffee is not as dry as normal coffee, but after grinding it takes on a viscous paste.