Hatay cold bulgur with yogurt (siraysil)
Serves 6From: Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012)
Ingredients
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
- Yogurt67%
- Bulgur33%
Ingredients by weight, heaviest at the bottom.
Method
Boil the bulgur in water so that the grains stay whole, then leave it to cool.
Once the bulgur has cooled, pour the yogurt over it and stir. If you like, thin the yogurt with a little water.
Where this recipe comes from
From a published work: quantities come from Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012); the method is written in our own words.
- Dr. Kadriye Şahin, Hatay Mutfak Kültürü ve Yemekleri (2012)Accessed: November 4, 2026
Last changed: November 1, 2026