Chorti is a naturally tart herb gathered in the spring in the highlands around Bayburt. Lemon is added to complement the herb’s acidity, not replace it. Bulgur and chickpeas give the soup body. Add the greens near the end, since a long boil would make them lose their color and tartness.
Remove any yellowed leaves and the stem ends from the chorti greens. Wash them twice in plenty of water and chop coarsely. Blanch in boiling water for 3 minutes and drain; this brief blanching removes the earthy taste but preserves the tartness.
Melt half the butter in a pot and sauté the finely chopped onion until translucent.
Add the water, bulgur, cooked chickpeas, and salt. Bring to a boil, then simmer for 20 minutes. The bulgur is ready when a grain can be crushed between your fingers.
Add the drained chorti to the pot and cook for 8 minutes more. The greens will turn dark green; if boiled longer, they will darken further and lose their tartness.
Turn off the heat and drizzle in the lemon juice. Melt the remaining butter and pour it over the soup.
If using dried chickpeas, soak them overnight in cold water and cook them separately; chickpeas cooked in the soup will not soften before the bulgur breaks down. Allergens: The ingredients include wheat (gluten), milk, and dairy products. Check packaged ingredient labels for other allergens.
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