Legendary Dishes | Ekşili Pilav (bulgur with greens and yoghurt)


This simple vegetarian dish is featured in Fricot Editions’ Traditional Tastes of Turkey by Banu Özden.

  • 750 g mixed greens (kale, nettle, spinach, swiss chard – washed and trimmed), coarsely chopped
  • 500 ml water, boiled
  • 300 g bulgur, washed
  • 150 g onion, diced small + 100 g onion, sliced
  • 200 g thick yoghurt
  • 100 g butter
  • 3 tbsp fresh mint, chopped
  • 3 tsp salt
  • 1 tsp fresh tarragon, chopped
  • 1 tsp oregano

Melt half of the butter in a pot and sauté diced onions until soft, about 20 minutes.

Stir bulgur into butter-onion mixture, add hot water, cook for 5 minutes.

Add greens, cover and cook over a medium heat for 20 minutes.

Add the yoghurt and stir in the salt. Heat gently for 10 minutes.

Melt remaining butter in a frying pan, sauté sliced onions until caramelised.

Turn the bulgur mixture onto a serving platter.

Decorate the top with caramelized onions and fresh herbs. Serve warm.