Kengerli bulgur aşı (bulgur pilaf with kenger thistle)
Ingredients
- 100 gGundelia (kenger)
- 70 gBulgur
- 10 gClarified butter (ghee)
- 2 gGround black pepper
- 3 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
- Gundelia (kenger)54%
- Bulgur38%
- Clarified butter (ghee) 5%
- Salt 2%
- Ground black pepper 1%
Ingredients by weight, heaviest at the bottom.
Method
Remove the thorns of the kenger, wash it in plenty of water and cut it into 2 cm pieces.
Boil the kenger in boiling water until tender, then drain.
Heat half of the ghee in a pot and sauté the drained kenger.
Sauté the bulgur in the other half of the ghee in a separate pot; add the black pepper, salt and water and leave to cook.
When the bulgur grains separate, add the kenger and set the dish aside to rest.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026