Potato and bulgur soup
Ingredients
- 20 gButter step 1
- 70 gOnion
- 50 gKavurma (preserved cooked meat)
- 150 gPotato
- 2 gPaprika
- 1 gGround black pepper
- 1,600 gWater
- 12 gSalt
- 75 gBulgur
- 30 gButter step 4
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
- Water80%
- Potato7%
- Bulgur 4%
- Onion 3%
- Butter 2%
- Kavurma (preserved cooked meat) 2%
- Salt 1%
- Paprika 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Brown the onion lightly in the first portion of butter, then add the kavurma and potato and fry them.
Add the water, salt, red pepper and black pepper and bring to a boil.
Once it boils, add the bulgur and cook.
Heat the last portion of butter until sizzling and drizzle it over the soup.
Where this recipe comes from
From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.
- Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)Accessed: November 4, 2026
Last changed: November 1, 2026