Main Dishes

Seasonal Cooking: Asphodelus

The leaves of the Asphodelus Plant are similar to the leeks. But it is quite small compared to Leek.

It grows in almost every region of Turkey. In Eastern and Southeastern Anatolia, Aegean and Mediterranean, it is abundantly grown and known. The taste of the leaves is quite delicious!

It is also an excellent source of vitamin C.

Besides this, It is known good for premenstrual tension and eczema. However, there is no research done on this area.

It is also used in the production of herbed cheeses like “Rignano Garganico” in Italy.

In addition, roots of the Asphodelus is used in making a kind of glue, especially for the shoes.


500 gr. asphodelus,

1 tsp garlic powder,

1 large leek or onion ( I used leek),

1 tsp salt,

2 tbsp tomato paste,

2 medium asparagus,

2 tbsp einkorn bulgur,

300 ml water,

2 tbsp olive oil,

Black and red pepper to taste.


1. Remove the brown part of the crust at the bottom of the grass and wash it with plenty of water.

2.  After washed, drain and cut into medium pieces, set aside.

3.  Chop the leeks and asparagus, sauté in warm olive oil.  After 1-2 minutes, add the bulgur, garlic, tomato and salt and cook for 6-7 minutes.

4. Let it cool at least 10 minutes. Add salt and pepper, decorate with sesame and pine nuts, serve warm with coconut yoghurt if desired.

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