A winter staple in Central Anatolia, dovme asi is made by simmering cracked wheat and chickpeas, soaked in water overnight, over low heat for hours until thick and porridge-like. This meatless dish is served with a butter sauce, and the long cooking time gives it its texture.
Soak the cracked wheat and chickpeas separately in bowls of plenty of water overnight. In the morning, drain both.
Put the drained chickpeas and cracked wheat in a large pot and add the hot water. Bring to a boil, then simmer over low heat for 2.5 hours, stirring occasionally, until the wheat breaks down and the mixture reaches a porridge-like consistency.
Melt the butter in a small skillet. Sauté the chopped onion until softened and lightly golden, add the ground red pepper, and immediately remove from the heat.
Season the porridge with salt and divide it among plates. Drizzle with the hot butter sauce and serve.
Remember to soak the cracked wheat the night before; otherwise, it will take much longer to reach a porridge-like consistency. Allergen information: Contains wheat (gluten).
Buğdayı akşamdan ıslatmayı unuttuğum için sabah pişirmeyi 3 saate çıkardım, yine de dağılıp güzel bir lapa kıvamına geldi ama tenceremin dibi biraz tuttu ve hafif bir yanık kokusu kaldı. Bir dahakine akşamdan ıslatmayı kesinlikle atlamayacağım.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
