Osmancık grape leaf and lentil stew
Ingredients
- 1,000 gWater
- 100 gCooked chickpeas
- 100 gGreen lentils
- 50 gBulgur
- 100 gOnion
- 50 gTomato paste
- 27.6 gSunflower oil
- 10 gSalt
- 25 gButter
- 10 gDried spearmint
- 5 gRed pepper flakes
- 10 gParsley
- 10 gDill
- 250 gGrape leaves
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
- Water57%
- Grape leaves14%
- Cooked chickpeas 6%
- Green lentils 6%
- Onion 6%
- Bulgur 3%
- Tomato paste 3%
- Sunflower oil 2%
- Butter 1%
- Dill 1%
- Dried spearmint 1%
- Parsley 1%
- Salt 1%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Put some of the water, the cooked chickpeas, lentils and bulgur in a pot and cook for about 20 minutes. It should not stay too watery.
20 minIn a separate pot, fry the chopped onion with the oil and paste. Add a little water and cook about 5 minutes.
5 minCombine the two mixtures, add the salt and cook about 5 more minutes.
5 minFry the mint and chili flakes in the butter and pour over the dish.
Stir in the finely chopped parsley and dill and the torn vine leaves. Serve hot or cold.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1662 (Çorum)Accessed: November 2, 2026
Last changed: November 1, 2026