In Sivas, madimak is best known as kavurma, but it is also made into a soup using the same herb in a different way. For kavurma, the greens cook without added water until their own juices cook off; in this soup, they soften as they simmer with bulgur. The kavurma (Turkish cooked meat) is added to the soup and provides its fat and flavor.
Separate the thick stems from the madimak and keep the leaves and tender shoots. Wash them twice in plenty of water, drain, and cut into 3 cm pieces.
Melt half the butter in a pot, add the kavurma, and cook over medium heat for 5 minutes, stirring until it releases its fat.
Add the finely chopped onion and cook, stirring, until translucent.
Add the water, bulgur, and salt. Bring to a boil, then simmer over low heat for 18 minutes. The bulgur is ready when you can crush a grain between your fingers.
Add the chopped madimak and cook for 10 more minutes, until the leaves turn dark green and can be crushed with a spoon. Melt the remaining butter with the Turkish red pepper flakes and drizzle it over the soup.
Trim the thick lower stems from the madimak; they stay tough and stringy even after cooking. Use only the tender upper shoots and leaves. Allergen: Based on the ingredient list, this recipe contains wheat (gluten) and milk or dairy products. Check product labels for other allergens in packaged ingredients.
Madımağı ayıklarken kalın saplarını atmak gerekiyor. Kavurmayı yağıyla birlikte katmak çorbanın tadını taşıyan şey. Bulguru otun suyu çıktıktan sonra atmak gerekiyor, erken koyunca bulgur ot suyunu içip çorbanın kıvamını bozdu.
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