This Zonguldak dish combines corn groats with mushrooms and onion, making a spoonable warm plate that feels sturdy and simple.
12 min prep 24 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rinse the cracked corn and chop the mushrooms coarsely.
Saute the onion and mushrooms for 6 minutes.
Add the cracked corn and turn it in the oil for 2 minutes.
Add the hot water and salt, then cover the pot.
Cook the dish over low heat for 18 minutes.
Rest for 10 minutes so the cracked corn grains swell and absorb the excess liquid.
💡 Tip: Sauteing the mushrooms until their liquid evaporates keeps the cracked corn from loosening.
🍽️ Serving suggestion: Serve warm on a wide platter, drizzled with extra virgin olive oil and lemon zest.
~188
kcal calories
5
g protein
29
g carbs
5
g fat
2.7g
Sugar
4.7g
Fiber
593.7mg
Sodium
0.8g
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
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?