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Sandikli alacasi (lentil and bulgur pilaf)

Serves 4Official

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. Water62%
  2. Green lentils15%
  3. Onion11%
  4. Sunflower oil 5%
  5. Bulgur 4%
  6. Wheat flour 1%
  7. Salt 1%
  8. Dried spearmint 1%
  9. Tomato paste 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Wash and pick over the green lentils and pressure-cook them in the water for 1 hour.

    1 h

  2. In a wide pot, fry the chopped onions in the oil until lightly pink.

  3. Add the flour and tomato paste and fry.

  4. Add the hot water; when it starts to boil, stir in the bulgur.

  5. Before the bulgur has absorbed all its water, add the cooked lentils and the salt. Stir now and then until lentils and bulgur are fully cooked, so it does not catch.

  6. Just before the water is fully absorbed, stir one last time, sprinkle on the dried mint and keep cooking on low heat. Once a crust forms on top, serve hot straight from the pot without breaking the crust.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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