Chopped madimak greens simmer with bulgur, onion, and tomato paste in a spring pot.
30 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Pick over the madimak, wash it in several changes of water, and chop finely.
Soften the onion in olive oil for 5 minutes.
Add the tomato paste and saute for 2 minutes until its aroma comes out.
Add the madimak, bulgur, and hot water to the pot.
Cook over low heat for 28 to 30 minutes until the herbs soften.
💡 Tip: Washing madimak in several changes of water removes all sandy texture.
🍽️ Serving suggestion: Serve warm or hot with lemon, pickles, and hot pepper.
~240
kcal calories
8
g protein
34
g carbs
9
g fat
1.8g
Sugar
1g
Fiber
7.9mg
Sodium
1.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (71%); values are estimates.
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
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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