Bitlis corti taplama (pickled cabbage and bulgur patties)
Ingredients
- 750 gPickled cabbage (çorti)
- 500 gBulgur
- 100 gWheat flour
- 100 gSemolina
- 50 gEgg
- 1,000 gWater
- 9 gGarlic
- 50 gButter
- 5 gRed pepper flakes
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Water39%
- Pickled cabbage (çorti)29%
- Bulgur20%
- Semolina 4%
- Wheat flour 4%
- Butter 2%
- Egg 2%
- Garlic 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the corti (pickled cabbage) in a pot, add 400 ml hot water and boil for 20-25 minutes.
20 minSoak the bulgur in a separate bowl with 300 ml hot water and leave for about 30 minutes until it absorbs the water.
30 minAdd the flour, semolina and egg to the bulgur. Sprinkle in the remaining 300 ml hot water a little at a time and knead to a dough.
Take small pieces of dough, roll them in your palm and press into flat patties about 3 cm wide, 1 cm thick and 5 g each.
Drop the patties into the simmering corti liquid and cook for about 15 minutes.
15 minTake about 300 ml of the cooking liquid and mix in the garlic crushed in a mortar.
Melt the butter in a pan and add the chili flakes. Plate the patties, pour over the garlicky liquid, then the chili butter, and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1743 (Bitlis Eren Üniversitesi)Accessed: November 3, 2026
Last changed: November 1, 2026