Çiriş Otu With Bulgur Wheat
Recipe type: Side Dish
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Serves: 4
Bulgurlu çiriş otu yemeği is a Turkish edible wild plants recipe that makes a healthy side dish. It works really well with grilled meats such as chicken and köfte.
  • ½ kilo çiriş otu washed and chopped into pieces around 3cm long
  • 1 handful coarse bulgur wheat (pilavlık)
  • 1 medium-sized onion, peeled and chopped
  • 1 tbsp salça (tomato paste)
  • 1 tbsp olive oil
  • Salt and pepper to season
  1. In a deep saucepan, gently heat the olive oil and add your onions.
  2. Stir around until the onions start to sweat and then add your bulgur wheat.
  3. Keep stirring over low heat for around 5 minutes so that your bulgur wheat begins to soften but doesn't stick to the pan.
  4. Now stir in your salça (tomato paste) and a pinch of salt and pepper
  5. Immediately add your çiriş otu and 2-3 cups of hot water.
  6. Give it all a stir around, bring to the boil and then place a lid on your pan and reduce the heat.
  7. Let it simmer for 10-15 minutes until your bulgur wheat is cooked through.
  8. Remove from the heat and serve luke warm or at room temperature.
Obviously, not everyone can get access to çiriş otu. If you would still like to make this dish, you can substitute these edible wild plants for the leafy bit of leeks or the green shoots of spring onions.
Bulgurlu çiriş otu yemeği is very tasty with some natural yoghurt drizzled over the top.
Recipe by Turkey's For Life at http://www.turkeysforlife.com/2016/04/edible-wild-plants-ciris-recipe.html