Dock, also called labada (patience dock), is a broad-leafed, mildly tart green used in eastern Anatolia. Yogurt balances its acidity, while bulgur gives the stew body. The yogurt is added at the very end and must be tempered; poured straight into the boiling pot, it will curdle and leave grainy bits in the stew.
Remove the thick central rib from the dock leaves; it stays tough even after cooking. Wash the leaves twice in plenty of water and chop them coarsely.
Blanch the leaves in boiling water for 5 minutes, then drain and discard the cooking water. This removes some of the dock’s tartness; if you skip this step, the yogurt may not balance it.
Melt half the butter in a pot and sauté the diced onion until translucent. Add the crushed garlic during the last 30 seconds.
Add the drained dock, bulgur, salt, and water and bring to a boil. Reduce the heat and simmer for 15 minutes. It is ready when the bulgur can be crushed between your fingers and enough liquid remains to briefly hold the mark of a spoon.
Whisk the yogurt in a large bowl. Gradually add a ladleful of hot liquid from the pot at a time to warm it. Turn off the heat, pour the warmed yogurt into the pot, and stir. Melt the remaining butter and drizzle it over the stew.
Do not bring the pot back to a boil after adding the yogurt; boiling can make it curdle and form grainy bits on the surface. When tempering, add the hot liquid to the yogurt, not the yogurt to the hot liquid. Allergens: Contains wheat (gluten), milk, and dairy products according to the ingredient list. Check product labels for other allergens in packaged ingredients.
Yaprağın kalın sapını ayırmak gerekiyor, sapıyla haşlayınca lifli kısımlar yemeğin içinde kaldı. Bulguru yaprakların suyu çekildikten sonra atmak gerekiyor, erken koyunca bulgur ot suyunu içip yapış yapış oluyor.
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