Denizli-Style Çabut Aşı with Bulgur and Vine Leaves
Çabut aşı is a Denizli olive oil dish in which vine leaves and bulgur simmer together in a tomato broth. The Turkish Culture Portal version calls for vine leaves. This home adaptation uses rinsed, drained brined leaves, coarse bulgur and weighed ingredients. It makes 4 small servings, with 15 minutes of prep and about 40 minutes of cooking. Rest for 5 minutes off the heat. How can I tell when the bulgur is done?The grains are plump and tender in the centre. A strip of leaf should be easy to chew. Kültür Portalı · More bulgur recipes: Hatay-style müceddere
Ingredients
Ingredients
Step-by-Step Method
Prepare the leaves and onion
Rinse food-grade brined vine leaves under plenty of drinking water. Drain and remove the thick stems. Weigh out 200 g of prepared leaves and slice into thin strips. Finely dice 100 g of peeled onion.
Make the tomato broth
Heat 25 g of olive oil in a pot over medium heat. Cook the onion, stirring occasionally, for about 6 minutes until soft and translucent. Stir in 20 g of tomato paste for 1 minute. Add 400 ml of water and bring to a boil.
Simmer the leaves and bulgur together
Stir the sliced leaves and 90 g of dry bulgur into the boiling liquid. When it returns to a gentle simmer, turn down the heat and leave the lid ajar. Cook for 25–30 minutes. Stir once near the end, scraping the bottom. Take off the heat when the bulgur is plump and tender at the centre and the leaves are easy to chew.
Rest and serve
Cover and rest for 5 minutes. Stir the slightly brothy dish and divide among plates. Serve warm.
Chef's Tips & Tricks
Remove the thick stems. Taste a strip of leaf when checking the bulgur. Brined leaves carry salt, so this recipe calls for no added salt.