Hakkari girara huluga (dried fruit, walnut and rice stew)
Ingredients
- 300 gPrunes
- 300 gRaisin
- 100 gRice
- 92.1 gSunflower oil
- 300 gKavurma (preserved cooked meat)
- 1,000 gWater
- 200 gCooked chickpeas
- 300 gWalnut
- 20 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
- Water38%
- Kavurma (preserved cooked meat)11%
- Prunes11%
- Raisin11%
- Walnut11%
- Cooked chickpeas8%
- Rice 4%
- Sunflower oil 4%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Soak the prunes, raisins and rice in separate bowls of lukewarm water for 1 hour. Rinse and drain.
1 hHeat the oil in a pot, add the kavurma and stir until its fat melts.
Add the prunes, raisins and rice in that order and sauté well.
Pour in the hot water. When it starts to boil, add the cooked chickpeas and walnuts, and the salt last.
Cover and cook for 15 minutes, then rest 15 minutes before serving.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1313 (Hakkari Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026