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Osmancik Yirtmac

A regional Turkish pot dish from Corum with grape leaves, legumes, bulgur, onion, tomato paste, and herbs.

Medium⏱️ 9 hr 20 min📖 1 min readServes 6~329 kcal🇹🇷 Turkish🌍 Full translation

25 min prep 55 min cook 480 min rest

#One-Pot
#Budget-Friendly
Vegetarian

Keeps the screen on · step-by-step guide · built-in timer

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Timeline

Total 9 h 20 min

Prep25 min
Resting/Marinating8 h
Cooking55 min

Ingredients

6 servings

Quick:

For the dish

350 g Vine leaves
0.8 glass(~160 ml) Chickpeas
0.8 glass(~160 ml) Green lentils
0.5 glass(~100 ml) Dried split fava beans
0.8 glass(~160 ml) Coarse bulgur
2 pcs Onions
2 tbsp(~30 ml) Tomato paste
1 tbsp(~15 ml) Pepper paste
1 tbsp(~15 ml) Butter
2 tbsp(~30 ml) Olive oil

For serving

0.3 bunch Dill
1 glass(~200 ml) Strained yogurt
1 clove Garlic

General

1 dessert spoon(~10 ml) Salt
0.5 tsp(~2.5 ml) Black pepper

What else can I make with these ingredients?

Instructions

1
Soak the chickpeas, green lentils, and dried split fava beans in separate bowls for 8 hours.
8 hr
480:00
2
Tear the vine leaves into large pieces; if they are brined, soak them in water for 10 minutes and drain.
10 min
10:00
3
Chop the onions and soften them in butter and olive oil for 7 minutes.
7 min
07:00
4
Add the tomato paste, pepper paste, salt, and black pepper, and fry for 3 minutes.
3 min
03:00
5
Add the drained legumes, bulgur, and vine leaves to the pot, then pour in enough hot water to barely cover them.
6
Cook over low heat for 45 minutes, until the legumes are no longer firm.
45 min
45:00
7
Mix the strained yogurt with crushed garlic, chop the dill, and serve them optionally alongside the dish.

💡 Tip: If using brined vine leaves, reduce the salt; Corum-style yirtmac gets its tang from the leaves, and excess salt makes it heavy.

🍽️ Serving suggestion: Serve yirtmac as a regional main dish with optional garlic yogurt, pickles, and ayran.

Good sources

Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.

Protein source
Iron
Calcium
Vitamin C
Vitamin B12
Folate
Fiber

Nutrition (per serving)

~329

kcal calories

g protein

g carbs

g fat

Protein 17%Carbs 58%Fat 25%

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.

This recipe may contain allergens

Gluten
Milk

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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FAQ

How many servings does Osmancik Yirtmac make?
This recipe serves 6.
How long does Osmancik Yirtmac take?
Prep 25 minutes, cooking 55 minutes, including 480 minutes of passive resting; 560 minutes in total.
Is Osmancik Yirtmac difficult?
This recipe is rated medium.
How many calories does Osmancik Yirtmac have?
Approximately 329 kcal per serving. Protein: 14g, carbs: 48g, fat: 9g.
Which allergens does Osmancik Yirtmac contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.
How many ingredients does Osmancik Yirtmac need?
This recipe needs 15 ingredients.

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🫘 Legume Dishes

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Instructions

Soak the chickpeas, green lentils, and dried split fava beans in separate bowls for 8 hours.

8 hr