A light Van dish where summer tomatoes, peppers and fine bulgur cook into a spoonable vegetable stew.
15 min prep 30 min cook
Keeps the screen on · step-by-step guide · built-in timer
Fry the onion and peppers in olive oil for 6 minutes, until softened.
Add the tomato paste and stir for 1 minute, until fragrant.
Add the peeled chopped tomatoes, salt, and red pepper flakes.
Cook for 12 minutes, until the tomatoes release their juice and thicken slightly.
Sprinkle the fine bulgur into the pot, cover, and cook over low heat for 10 minutes.
Turn off the heat and rest the dish for 8 minutes.
Finish with parsley and serve warm or hot.
💡 Tip: If the tomatoes are not juicy, add half a cup of hot water before adding the bulgur.
🍽️ Serving suggestion: Serve tomato shilesi plain without yogurt, with roasted peppers on the side if desired.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~245
kcal calories
7
g protein
38
g carbs
8
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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