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Hakkari girara huluga (dried fruit, walnut and rice stew)

Serves 6Official

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. Water38%
  2. Kavurma (preserved cooked meat)11%
  3. Prunes11%
  4. Raisin11%
  5. Walnut11%
  6. Cooked chickpeas8%
  7. Rice 4%
  8. Sunflower oil 4%
  9. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the prunes, raisins and rice in separate bowls of lukewarm water for 1 hour. Rinse and drain.

    1 h

  2. Heat the oil in a pot, add the kavurma and stir until its fat melts.

  3. Add the prunes, raisins and rice in that order and sauté well.

  4. Pour in the hot water. When it starts to boil, add the cooked chickpeas and walnuts, and the salt last.

  5. 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.

Last changed: November 1, 2026

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