Turkish cuisine · Salads & Mezze

Tirşik (Sorrel Meze)

Eastern Anatolian meze of tangy leafy greens with red lentils, bulgur and plenty of lemon.

Ingredients · for 4 servings

• 400 g sorrel (or chard with 1 tbsp lemon juice)
• 150 g red lentils
• 80 g bulgur
• 1 onion
• 3 cloves garlic
• 1 tbsp tomato paste
• 5 tbsp olive oil
• 1 lemon
• 1 tsp pul biber (Aleppo pepper)
• 1 tsp salt

Instructions

1. Wash the sorrel thoroughly in still water, pluck off the coarse stems and cut the leaves into finger-wide strips; finely dice the onion and garlic.
2. Rinse the red lentils in cold water, bring to a boil with 700 ml water and cook over gentle heat for 12–15 min. until soft but still holding their shape.
3. Stir in the bulgur and cook for a further 8 min. until swollen and the mixture becomes soupy and creamy.
4. Heat 3 tbsp olive oil in a pan, sauté the onion for 5 min. until glassy, add the garlic and tomato paste and roast for 1 min. until fragrant and dark.
5. Fold the onion mixture and the sorrel into the lentils and simmer gently, uncovered, for 8–10 min. until the leaves have wilted and the pot tastes distinctly tangy; season with salt.
6. Spoon into shallow bowls warm or cold, drizzle with the remaining olive oil and the lemon juice, sprinkle with pul biber and serve with bread.