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Carefully collected by local women in the rural areas of Kırıkkale during spring, madimak greens are finely chopped for cooking. Generally slow-cooked in clay pots with a bit of pastrami or fenugreek paste, this dish is served with garlic yogurt on top. This authentic herb dish of Central Anatolian cuisine in Türkiye is also known for its high nutritional value.
Ingredients
- 500 grams fresh madimak greens
- 1 onion
- 50 grams pastrami (optional)
- 2 tablespoons fine bulgur
- 1 tablespoon butter
- Garlic yogurt (for serving)
- Salt and chili flakes
Preparation
- Wash the madimak greens very thoroughly and chop them finely on a cutting board.
- Melt butter in a pot, add the chopped onions and pastrami, and sauté.
- Add the chopped madimak greens and sauté with the onions for a few minutes until they change color slightly.
- Add hot water and fine bulgur, then cook over low heat until the greens are tender; serve with garlic yogurt.
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