Entree: Turkey – Turkish Kurdish Cuisine – Kenger Meftunesi (Stewed wild thistle with lamb and bulgur)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) cleaned kenger (wild thistle), trimmed and chopped
- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) crushed tomatoes or canned diced tomatoes
- 1/2 cup (90 g) fine bulgur
- 2 cups (480 ml) hot water or light lamb stock
- 2 tbsp (30 ml) lemon juice, freshly squeezed
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 tsp (2 g) red pepper flakes or pul biber (optional)
- 1 tsp (5 g) sweet paprika
- 2 tbsp (30 g) chopped fresh parsley
- 1/4 cup (60 g) plain yogurt, to serve (optional)

Instructions

1. Rinse the chopped kenger thoroughly and blanch in boiling water for 3–5 minutes to remove bitterness; drain and set aside.
2. Heat the olive oil in a heavy pot over medium-high heat. Add the lamb cubes and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot add the chopped onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the tomato paste and paprika, stirring to coat the onions and garlic; cook 1–2 minutes to deepen the paste’s flavor.
5. Return the browned lamb to the pot, add the crushed tomatoes and hot water or stock, then bring to a simmer. Cover and cook gently for 25 minutes.
6. Stir in the blanched kenger and the fine bulgur. Season with salt, pepper, and red pepper flakes if using. Add more water if mixture seems too dry.
7. Cover and simmer on low for 15–20 minutes, until the bulgur is tender and the lamb and kenger are fully cooked and flavors meld.
8. Remove from heat, stir in lemon juice and chopped parsley, adjust seasoning to taste, and let rest 5 minutes.
9. Serve hot with a spoonful of plain yogurt if desired.