A Central Anatolian grape leaf and bulgur dish cooked with onion, tomato paste, and optional garlic yogurt.
18 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the vine leaves into thin strips.
Soften the onion in olive oil for 5 minutes.
Add the tomato paste and pepper paste, then fry for 2 minutes.
Add the vine leaves to the pot and cook for 6 minutes, stirring.
Add the water, bulgur, and salt.
Cover and cook for 15 minutes, until the bulgur is tender.
Crush the garlic into the yogurt and serve it alongside the warm bici asi.
💡 Tip: If the vine leaves are salty from brine, rinse them and soak briefly; otherwise the dish will become too salty.
🍽️ Serving suggestion: Serve warm with garlic yogurt and olive oil warmed with red pepper flakes.
~230
kcal calories
7
g protein
36
g carbs
7
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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