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Erzurum ciriş (asphodel greens) with bulgur, meatless

Serves 4Official

Ingredients

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

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

Cross-section

  1. Çiriş (wild asphodel) shoots51%
  2. Water30%
  3. Onion11%
  4. Olive oil 3%
  5. Bulgur 3%
  6. Salt 1%
  7. Tomato paste 1%
  8. Ground black pepper 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pick over and wash the ciriş greens, then chop them coarsely.

  2. Heat the olive oil in a pot and sauté the chopped onion. Add the tomato paste and keep sautéing.

  3. Add the greens, bulgur and salt. Pour in just enough hot water to cover, put the lid on and cook for 5 minutes.

    5 min

  4. Once 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.

Last changed: November 1, 2026

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