Turkish 
English Vegetable Bouillon Recipes
Bring freshness and balance to your kitchen with SIRRI Vegetable Bouillon. Discover vibrant recipes that celebrate natural flavor - from light, nourishing soups to creative, plant-forward dishes crafted with care.
Delicious, wholesome dishes made with the rich.
Balanced flavor of SIRRI Vegetable Bouillon.
Lentil Soup (Mercimek Çorbası)
Servings: 4 | Prep Time: 10 min | Cook Time: 35 min
Ingredients:
- 200 g red lentils
- 1 onion, chopped
- 1 carrot, diced
- 1 potato, diced
- 15 g SIRRI Vegetable Bouillon (for 750 ml broth)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- Juice of ½ lemon
Method:
- Heat olive oil, sauté onion, carrot, and potato.
- Add lentils and 750 ml broth made with SIRRI Vegetable Bouillon.
- Simmer 25–30 min, blend until smooth.
- Finish with lemon juice before serving.
Turkish Bulgur Pilaf
Servings: 4 | Prep Time: 10 min | Cook Time: 20 min
Ingredients:
- 200 g bulgur (medium grain)
- 1 onion, chopped
- 2 tomatoes, diced
- 10 g SIRRI Vegetable Bouillon (for 500 ml broth)
- 2 tbsp olive oil
- 1 tsp red pepper paste (optional)
Method:
- Sauté onion in olive oil. Add tomatoes and cook until softened.
- Stir in bulgur and pepper paste.
- Add 500 ml broth made with SIRRI Vegetable Bouillon.
- Cover and cook on low heat until liquid is absorbed.
Imam Bayıldı (Stuffed Eggplants)
Servings: 4 | Prep Time: 15 min | Cook Time: 40 min
Ingredients:
- 4 medium eggplants
- 2 onions, sliced
- 2 tomatoes, diced
- 3 cloves garlic
- 8 g SIRRI Vegetable Bouillon (for 400 ml broth)
- 50 ml olive oil
- Fresh parsley
Method:
- Lightly fry eggplants in olive oil.
- Sauté onions, garlic, and tomatoes. Add 200 ml broth.
- Fill eggplants with mixture, place in baking dish, pour remaining broth around.
- Bake 30 min at 180°C. Garnish with parsley.
