1kg. (≈2 lbs.) Fresh knotweed, washed and finely chopped
8-10 slices Pastırma (salt cured beef), cut into think strips
2 tbsp. Butter
2 each Onions, medium size, finely chopped
2 cloves Garlic, finely minced
1 cup Bulghur rice, soaked in warm water for 30 minutes
2 tsp. Salt
Melt the butter in a pot and start sauteeing until the onions turn translucent. Then add the “pastırma.” Add the cut knotweed and continue sauteeing. Add bulghur rice, water and salt. Take off the heat once the bulghur has softened, and serve hot with a crusty bread.
Note: This dish tastes even better the next day.