Diyarbakır bulgur pilaf with kenger (tumbleweed thistle)
Serves 6Official
Ingredients
- 500 gGundelia (kenger)
- 40 gClarified butter (ghee)
- 400 gBulgur
- 800 gWater
- 20 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
- Water45%
- Gundelia (kenger)28%
- Bulgur23%
- Clarified butter (ghee) 2%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Clean and chop the kenger. Boil for 5 minutes, then let it drain in a colander for 5 minutes.
5 minMelt the ghee in the pilaf pot, add the kenger and sauté for 5 minutes.
5 minAdd the bulgur, the water and the salt. Cook on low heat for 20 minutes.
20 minTake off the heat, rest for 10 minutes and serve hot.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1142 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026