Grape leaves stuffed with milky bulgur
Ingredients
- 250 gGrape leaves
- 30 gButter step 2
- 70 gOnion
- 300 gBulgur
- 100 gWater step 3
- 309 gMilk
- 34 gClotted cream
- 6 gSalt step 4
- 10 gFresh mint
- 100 gSpring onion
- 20 gButter step 6
- 6 gSalt step 7
- 600 gWater step 7
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
- Water38%
- Milk17%
- Bulgur16%
- Grape leaves14%
- Spring onion 5%
- Onion 4%
- Butter 3%
- Clotted cream 2%
- Salt 1%
- Fresh mint 1%
Ingredients by weight, heaviest at the bottom.
Method
Rinse the grape leaves and blanch them.
Brown the onion lightly in the first portion of butter, add the bulgur and roast it.
Add the water and, once it boils, pour in the milk.
Add the clotted cream and the first salt and cook.
Once cooked, stir in the mint and spring onion, then wrap the filling in the leaves.
Put the last portion of butter in the pot and arrange the rolls in it.
Add the second salt and the water, put a plate on top of the rolls, cover and cook over low heat.
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