Erzurum ciriş (asphodel greens) with bulgur, meatless
Serves 4Official
Ingredients
- 500 gÇiriş (wild asphodel) shoots
- 25 gBulgur
- 10 gTomato paste
- 27.4 gOlive oil
- 110 gOnion
- 300 gWater
- 10 gSalt
- 2 gGround black pepper
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
- Çiriş (wild asphodel) shoots51%
- Water30%
- Onion11%
- Olive oil 3%
- Bulgur 3%
- Salt 1%
- Tomato paste 1%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Pick over and wash the ciriş greens, then chop them coarsely.
Heat the olive oil in a pot and sauté the chopped onion. Add the tomato paste and keep sautéing.
Add the greens, bulgur and salt. Pour in just enough hot water to cover, put the lid on and cook for 5 minutes.
5 minOnce the bulgur is soft, stir in the black pepper. Take off the heat, rest for 10 minutes and serve warm.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1194 (Erzurum Ticaret Borsası)Accessed: November 2, 2026
Last changed: November 1, 2026