Afyonkarahisar lentil and bulgur pilaf
Ingredients
- 500 gGreen lentils
- 1,000 gWater
- 300 gBulgur
- 11 gSalt
- 55.3 gPoppyseed oil
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water54%
- Green lentils27%
- Bulgur16%
- Poppyseed oil 3%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Rinse the green lentils, let them stand 15 minutes and drain.
15 minPut the lentils in a pot with 500 ml lukewarm water and simmer 30 minutes. Take off the heat and rest 5 minutes.
30 minBring 200 ml water to a boil in another pot. Add the washed bulgur, salt, the lentils with their liquid and 300 ml more water; cook on low for 30 minutes.
30 minHeat the poppy seed oil and drizzle it over the pilaf; stir to distribute.
Place a paper towel between the pot and lid, rest 15 minutes and serve hot.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1120 (Afyonkarahisar Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026