In Mus and Bitlis, kelem means cabbage, and this soup gets its tartness from kurut, not lemon. Kurut is dried yogurt formed into balls; it is crushed in water and added to the soup at the very end. Kurut added to boiling soup will curdle, so add it after lowering the heat.
Break up the soaked kurut balls with your fingers, then whisk until smooth.
Remove the tough central core and cut the leaves into 1 cm-wide strips. The core stays tough even when cooked.
Melt half the butter in a pot and cook the finely chopped onion until translucent.
Add the chopped cabbage and cook for 3 minutes until it reduces in volume. Add the water, bulgur, and salt. Bring to a boil, then cook over low heat for 22 minutes. The cabbage should be mashable with a spoon and the bulgur grains should be tender.
Turn off the heat and slowly pour in the crushed kurut in a thin stream, stirring as you pour. Melt the remaining butter with the Turkish red pepper flakes and drizzle it over the soup. Do not boil it again.
Soak the kurut balls in 200 ml of warm water for at least 30 minutes, then crush them by hand into a smooth slurry; kurut added without being crushed will leave white lumps in the soup. Allergen: Based on the ingredient list, this contains wheat (gluten) and dairy. Check packaged product labels for other allergens.
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