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Van bulgur aşı (bulgur, green lentil and potato dish)

Whole recipeFrom: Zihni Yıldırım, B., Yılmaz, İ., Van Mutfağına Özgü Bazı Yöresel Yemekler (2023)

Ingredients

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.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Potato43%
  2. Green lentils18%
  3. Bulgur16%
  4. Onion16%
  5. Parsley 3%
  6. Tomato paste 2%
  7. Olive oil 1%
  8. Red pepper flakes 1%
  9. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Fill the pot halfway with water and bring it to a boil. Add the bulgur and green lentils together and cook for 10 minutes.

    10 min

  2. Add the diced potatoes and the salt to the pot and cook for 15 minutes.

    15 min

  3. In a separate pan, fry the chopped onion in the olive oil until pink. Add the tomato paste and chili flakes and fry a little longer.

  4. Scoop one ladleful of liquid from the pot where the bulgur and lentils cooked and add it to the onions in the pan. Tip the pan's contents into the main pot.

  5. Boil for 2 minutes, add the parsley and turn off the heat. The dish is ready to serve after 35 minutes.

    2 min

Where this recipe comes from

From a published work: quantities come from Zihni Yıldırım, B., Yılmaz, İ., Van Mutfağına Özgü Bazı Yöresel Yemekler (2023); the method is written in our own words.

Last changed: November 1, 2026

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