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.