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Recipes

Hatay lentil and bulgur pilaf

Serves 4Official

Ingredients

  • 100 gGreen lentils
  • 300 gBulgur
  • 100 gOnion
  • 114 gOlive oil
  • 600 gWater
  • 5 gSalt

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

Allergen information is not complete yet.

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

Cross-section

  1. Water49%
  2. Bulgur25%
  3. Olive oil9%
  4. Green lentils8%
  5. Onion8%
  6. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pick over and rinse the lentils, put them in a pot with the water and start boiling.

  2. Before the lentils are fully soft, add the bulgur and salt without draining. Cook on low heat for about 40 minutes until the water is absorbed.

    40 min

  3. Slice the onion into half rings, fry well in the olive oil, pour over the lentil bulgur and mix.

  4. Rest for 5 minutes and serve hot.

    5 min

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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