Crown Daisy Bulgur Pilaf

Credit: Mandy Bora
  • By Ayfer TAN, BFN Project Turkey


1 bunch crown daisy
1 onion
1 cup bulgur
2 cups olive oil
3 cups water
1 lemon
Red pepper, black pepper, and salt, to taste

Wash the carrion-flower and boil it in hot water for about half an hour, or until thoroughly softened. Drain the carrion-flower and chop it with a sharp knife. Setting that aside, melt butter in a pan. Add olive oil, minced onions, and minced garlic. Once the onion has softened, add the carrion-flower, and sauté it for several 5-10 minutes. Add salt, black pepper, and red pepper, then serve.
If desired, eggs can be added over the roasted ingredients. 


The BFN Project contributes to the implementation of the Convention on Biological Diversity’s Cross-Cutting Initiative
on Biodiversity for Food and Nutrition