Zonguldak mancar diblesi cooks beet greens with rice and onion in one pot, turning Black Sea pantry staples into a soft, earthy main.
15 min prep 28 min cook 7 min rest
Keeps the screen on · step-by-step guide · built-in timer
Wash the beet greens and chop coarsely, then rinse the rice in a strainer.
For the mancar dible, turn the onion in olive oil for 4 minutes.
Add the chopped leaves and saute for 4 minutes.
Add the rice and 1.5 glasses of hot water, then close the lid.
Cook the dible over low heat for 20 minutes, keeping the heat low so the rice does not stick to the bottom.
Rest for 7 minutes and serve hot or warm.
💡 Tip: Cutting the leaves into strips rather than too finely keeps them looking lively as they cook with the rice.
🍽️ Serving suggestion: Serve the dible hot, with yogurt and a lemon wedge on the side.
~176
kcal calories
4
g protein
24
g carbs
7
g fat
1.2g
Sugar
1g
Fiber
584.6mg
Sodium
1.5g
Saturated 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.
Moderate satiety, fine between meals
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