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Erzurum potato borani (potatoes with garlic yoghurt and butter)

Serves 4From: Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013)

Ingredients

  • 1,000 gPotato
  • 250 gStrained yogurt
  • 18.3 gSalt
  • 150 gButter
  • 12 gGarlic

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

Allergen information is not complete yet.

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

Cross-section

  1. Potato70%
  2. Strained yogurt17%
  3. Butter10%
  4. Salt 1%
  5. Garlic 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Peel and wash the potatoes, then boil them in a pot of salted water until soft.

  2. Dice the boiled potatoes first, then chop them smaller with a knife.

  3. Mix the strained yoghurt with the garlic. Drizzle the garlic yoghurt and the butter over the potatoes and serve hot.

Where this recipe comes from

From a published work: quantities come from Atatürk Üniversitesi Turizm Fakültesi ve Kuzeydoğu Anadolu Kalkınma Ajansı, Erzurum-Erzincan-Bayburt (TRA1 Bölgesi) İllerinin Yöresel Yemek Envanterinin Çıkarılması ve Kitaplaştırılması (2013); the method is written in our own words.

Last changed: November 1, 2026

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