Konya karamık herb soup with bulgur
Serves 4Official
Ingredients
- 200 gKaramık herb
- 100 gOnion
- 16 gTomato paste
- 100 gTomato
- 100 gGround beef
- 100 gBulgur
- 18.4 gSunflower oil
- 8 gSalt
- 800 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
- Water55%
- Karamık herb14%
- Bulgur 7%
- Ground beef 7%
- Onion 7%
- Tomato 7%
- Sunflower oil 1%
- Tomato paste 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Boil the dried karamık herb and drain it.
10 minHeat the oil in a pan; add the mince, finely chopped onion, tomato and paste, and fry.
Add the drained herb and fry a little longer.
5 minPour in the water and wait for it to boil.
Add the bulgur and salt and cook until the bulgur is done; serve hot.
10 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1872 (Konya Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026