Diyarbakır mastava (yoghurt, bulgur and rice pottage with pekmez butter)
Serves 6Official
Ingredients
- 2,000 gYogurt
- 100 gWheat flour
- 50 gEgg
- 10 gSalt
- 1,000 gWater
- 59.2 gBulgur
- 82.4 gRice
- 75 gButter
- 75 gGrape molasses
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
- Yogurt58%
- Water29%
- Wheat flour 3%
- Rice 2%
- Butter 2%
- Grape molasses 2%
- Bulgur 2%
- Egg 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
In a wide pot, mix the yoghurt, flour, egg, salt and water well.
Put the pot on the heat and stir constantly so the mixture does not curdle.
Add the bulgur and rice and cook, stirring. Once cooked, take it off the heat and let it rest for about 10 minutes.
10 minIn a separate pan melt the butter, mix in the pekmez, fry briefly and drizzle over the dish.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 917 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026