Erzurum çeç pancarı (turnip greens with bulgur and lentils)
Whole recipeOfficial
Ingredients
- 150 gBeef kavurma
- 500 gÇeç (turnip stalks and greens)
- 110 gOnion
- 30 gButter
- 10 gTomato paste
- 70 gBulgur
- 70 gGreen lentils
- 2 gRed pepper flakes
- 2 gGround black pepper
- 10 gSalt
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
- Çeç (turnip stalks and greens)52%
- Beef kavurma16%
- Onion12%
- Bulgur7%
- Green lentils7%
- Butter 3%
- Salt 1%
- Tomato paste 1%
- Ground black pepper 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Boil the green lentils.
Chop the onion and fry it in the butter.
Add the tomato paste and stir.
Add the kavurma, boiled lentils, çeç, bulgur, black pepper, chili flakes and salt. Pour in water to just cover.
Cook over low heat for 20 minutes and serve hot.
20 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1304 (Erzurum Ticaret Borsası)Accessed: November 4, 2026
Last changed: November 1, 2026