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Osmancık grape leaf and lentil stew

Serves 6Official

Ingredients

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

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

Cross-section

  1. Water57%
  2. Grape leaves14%
  3. Cooked chickpeas 6%
  4. Green lentils 6%
  5. Onion 6%
  6. Bulgur 3%
  7. Tomato paste 3%
  8. Sunflower oil 2%
  9. Butter 1%
  10. Dill 1%
  11. Dried spearmint 1%
  12. Parsley 1%
  13. Salt 1%
  14. Red pepper flakes 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. 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 min

  2. In a separate pot, fry the chopped onion with the oil and paste. Add a little water and cook about 5 minutes.

    5 min

  3. Combine the two mixtures, add the salt and cook about 5 more minutes.

    5 min

  4. Fry the mint and chili flakes in the butter and pour over the dish.

  5. 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.

Last changed: November 1, 2026

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