Barren Recipe

Kırı is one of the indispensable treats especially for women’s 5 tea invitations. Many different recipes sites prepare many different bare recipe. The main thing is that the recipe for sterile, in which the most ingredients are used, is the most beautiful. I want to touch on the issues that I pay the most attention to when I’m going to be sterile. For one thing, I always choose bulgur, which is the crown of the barren material, from cracked bulgur and brew bulgur for a long time with warm water. I put in as much material as I can find.

Especially if you chop small pickled gherkins as small as possible, it would be very suitable for the brisket. Plenty of red pepper flakes and other spices are one of the elements that give the barberry a taste. In addition, I think you should definitely use pomegranate syrup with lemon juice because it adds a delicious flavor to the barren. However, do not forget that if you pour too much pomegranate syrup, the color of the barberry becomes darker. If you want to make different pastries, cookies, pies and cakes besides one of the most beautiful treats, we have compiled many recipes for you as a food website, you can find them by searching on our site.

Put the bulgur in a pot. Pour hot water on it, slightly lower than the bulgur level. Cover the pot and wait for the bulgur to absorb the water. After the bulgur has cooled, add finely chopped scallions, parsley, dill, mint, tomato, pepper paste, salt, black pepper, red pepper, red pepper flakes, olive oil and lemon juice and mix. Serve the brisket in salad leaves.

Diet Barrier Recipe

We wanted to share with you the recipe of a barren barberry, which is now used in Turkish, known as the Middle Eastern barren in its diet version, and also known as Tabule. The biggest difference in this recipe is that it changes a lot from normal sterile, but because the ratio of greenness and bulgur is inverse, we have bulgur with more intense greenery. In this recipe, there is more greenery, it will remain as a garnish on bulgur.

Materials for Diet Vinegar Salad

  • 1 bunch of parsley
  • 1 bunch of dill
  • 1/2 bunch of mint
  • 1/2 bunch of spring onions
  • 1/2 head red onion
  • 1 large tomato
  • 1 lemon
  • Pomegranate syrup
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1/2 cup of fine brown bulgur
  • 1/2 cup of hot water
  • Lettuce leaves
  • A few peppers

Diet Barren Preparation

First of all, let’s sort our bulgur and put it in a pot, pour boiling hot water on it, add some salt and close the lid of the pot.

In the meantime, let’s sort out all our greens and wash and dry them well.

Then let’s cut the dill, parsley, mint, green onion and try to cut the greens as thinly as possible. As a matter of fact, the amount of onion can vary completely according to your taste, you can use less or more than the amount. Then, let’s chop the purple onion into cubes and add it to the mixing bowl with the other greens.

I will use it by peeling the skin of the tomato. Chop the peppers into small pieces and add them to the greens. To make the sauce, let’s squeeze the lemon, put the oil in the lemon juice, add the pomegranate syrup, mix and pour the sauce over the swelling bulgur and mix. Then let’s bring the bulgur and greens together and mix all the ingredients well.



2 cups fine bulgur
1 onion
12-15 green onions
3 tomatoes
1 bunch of parsley – dill
4-5 green peppers
Half a glass of water olive oil
2 lemons
2 teaspoons of paprika
1 lettuce

Circum How to make:

1 Bulgur is put on a tray and It is sorted out.
2 2-3 glasses of boiling water are poured over it and the lid is closed.
3 Onion, parsley, dill, tomato and pepper are washed and chopped into small pieces.
4 When the bulgur rises, grated onion, salt, Add red pepper and knead a little.
5 Prepared vegetables are added.

Short Information :

Melt the bitter butter with apple peels, 1-2 teaspoons of black pepper, onion cut into four parts, and salt over medium heat and strain. You will see that it becomes available.



  • 1/2 kg. Fine bulgur
  • 1/2 bunch Mint
  • 4 tomatoes
  • 3-4 pieces Green pepper
  • 1 bunch Green onions
  • 1 tablespoon Pepper paste
  • 1 bunch Parsley
  • 2 pieces Lemon juice
  • Salt as much as you want
  • A little black pepper
  • Enough Red pepper
Vicious Preparation

The bulgur is placed in a deep bowl, wetted with hot water and left to swell. On the other hand, chop the green onion, parsley, mint, tomato and green pepper into small pieces. Tomato paste, oil, salt, lemon juice and spices are mixed in our soaked bulgur. And then greens, peppers and tomatoes are added and mixed. Depending on the season, it is served with lettuce, boiled cabbage or vine leaves.

Recommendation from our member named Hülya:

Friends, my advice to you is that you don’t let the bulgur soak while you’re making the broth, it will swell and become like rice.

And add the chopped greens last and you will see the difference in flavor.

Suggestion from our member named Zerrin:

The water should not be warm but boiling, we should not mix the bulgur with tomato paste first and then add the greens, we should throw it all together, the spices should not be on the bulgur but on the tomato paste. We should add it and use the oil with tomato paste, not directly. You gave a completely wrong description. In addition, the more you knead, the better the taste will be and you can easily give the shape of raw meatballs.

Recommendation from our member named Ayşe:

All of the recipes are good, I usually use dry onions when I can’t find green onions, I don’t use mint very much, it seems like it tastes like rice, besides it’s barren. I also like cumin as a spice, and I recommend it.