Nettle with garlic and tomato-paste oil
Ingredients
- 440 gDalgan (stinging nettle)
- 46.1 gSunflower oil
- 90 gTomato paste
- 9 gGarlic
- 20 gSalt
- 1,500 gWater
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
- Water71%
- Dalgan (stinging nettle)21%
- Tomato paste 4%
- Sunflower oil 2%
- Salt 1%
- Garlic 0%
Ingredients by weight, heaviest at the bottom.
Method
Pick over and wash the nettles. Bring the water to a boil, add the salt, drop in the nettles and boil about 15 minutes until the stems are tender; drain and let cool.
15 minHeat the oil in a small pan over low heat, add the tomato paste and coarsely chopped garlic and fry for a few minutes.
Put the cooled nettles on a plate, drizzle the hot sauce over and serve.
Where this recipe comes from
From a published work: quantities come from Ekincek, S., Yöresel Yemek Reçetelerinin Derlenmesi: Bilecik Yenipazar Örneği (2022); the method is written in our own words.
- Ekincek, S., Yöresel Yemek Reçetelerinin Derlenmesi: Bilecik Yenipazar Örneği (2022)Accessed: November 4, 2026
Last changed: November 1, 2026