Grass Pea Soup | Gaziantep-Style Legume Soup

Drain the soaking water and bring the grass peas to a boil in 2 liters of fresh water. Skim off the first foam with a spoon, then simmer over low heat for 40 minutes. They are ready when one can be mashed between your fingers; if they are still firm, add 100 ml hot water and continue cooking.

Melt half the butter in a separate pan and cook the finely chopped onion until translucent. Add the tomato paste, cook for 1 minute, then pour the mixture into the pot.

Add the bulgur and salt and cook over low heat for 18 minutes. The soup is ready when a bulgur grain can be mashed between your fingers.