Gullik (hellik, çiriş) greens with eggs
Ingredients
- 2,000 gÇiriş (wild asphodel) shoots
- 100 gEgg
- 43.2 gButter
- 1,000 gWater
- 5 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
- Çiriş (wild asphodel) shoots64%
- Water32%
- Egg 3%
- Butter 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Trim the gullik, roots and leaves alike, and rinse it in plenty of water.
Chop the gullik, put it in a large pot, pour in the water and cook.
When cooked, drain the gullik through a strainer.
Melt the butter in a separate bowl and pour it over the beaten eggs.
Put the drained gullik in a pan with the eggs, add the salt and stir. Fry for about 5 minutes and take off the heat.
5 min
Where this recipe comes from
From a published work: quantities come from Yüksel Işık, Tunceli Mutfağı (2012); the method is written in our own words.
- Yüksel Işık, Tunceli Mutfağı (2012)Accessed: November 4, 2026
Last changed: November 1, 2026