Sample Dishes from Turkish Cuisine
Stuffed Cabbage with Lentil (Mercimekli Lahana
|Green lentil||1/2 cup||85 gr|
|Water||3 1/2 cup||700 gr|
|Cabbage||1 small size||1 kg|
|Parsley ||1 bunch||60 gr|
|Onion||1 large size||110 gr|
|Bulgur (fine)||1/2 cup||80 gr|
|Tomato paste||2 tablespoon||20 gr|
|Salt||2 teaspoon||12 gr|
|Mint||1 tablespoon||1.3 gr|
|Black Pepper||1/2 teaspoon||1 gr|
|Oil||1/3 cup||60 gr|
Soak lentils overnight
with 1 cup of water. Cook with 1/2 cup of water for 30 minutes or until tender.
Set aside. Simmer cabbage leaves in 1 1/2 cups of salted water for 3-4 minutes;
drain. Reserve liquid. Combine lentils, bulgur, chopped onions and parsley,
tomatoe paste, salt and spices, mixing thoroughly. Spread one leaf on a board
with wrong side up. Place 1 tablespoonfull fılling on each leaf. Fold two sides
over fılling and wrap loosely. Arrange in a shallow pan. Add oil and reserved
liquid. Cover and simmer for 45 minutes or until cabbage and bulgur are tender.
Serve hot or cold.
(in approximately one serving)
|Vitamin A||732 iu|
|Vitamin C||44 mg|
It is a southern
dish popular especially in rural areas. It is served with yogurt.