Baklalı bulgur aşı (bulgur pilaf with fresh broad beans)
Serves 120 minFrom: ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)
Ingredients
- 30 gShelled fresh broad beans
- 70 gBulgur
- 15 gVermicelli
- 10 gClarified butter (ghee)
- 2 gGround black pepper
- 30 gOnion
- 3 gSalt
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
- Bulgur44%
- Onion19%
- Shelled fresh broad beans19%
- Vermicelli9%
- Clarified butter (ghee) 6%
- Salt 2%
- Ground black pepper 1%
Ingredients by weight, heaviest at the bottom.
Method
Heat the ghee in a wide, shallow pot.
Chop the onion small and add it to the fat first, then add the beans and sauté.
Add water and let it simmer until the beans are tender.
Add the rinsed bulgur, vermicelli, salt and black pepper and cook over low heat.
Once cooked, set the bulgur aside to rest.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026