A traditional regional soup from eastern Anatolia, made with Swiss chard, bulgur, and chickpeas in a sour starter prepared for winter. Its fermented tang and hearty texture make it a warming meal for cold winter days.
Mix the bulgur with water in a container covered with a cloth and leave it to ferment at room temperature for 3–4 days. It is ready to use when it develops a mildly sour smell.
Sauté the chopped onion in olive oil. Add the garlic and tomato paste and sauté for 2 minutes more.
Add the finely chopped Swiss chard and cooked chickpeas to the pot. Sauté, stirring, for a few minutes.
Strain the fermented sour starter and add its liquid to the pot. Add enough hot water to cover, then bring to a boil. Reduce the heat and cook until the chard and bulgur are very tender. Stir occasionally so it does not stick to the bottom.
Add the salt, bring to a boil once more, and serve hot.
Allergen: contains wheat and gluten from the bulgur. Important: Prepare the sour starter by fermenting it for several days in advance; skipping this rest will prevent the soup from developing its characteristic tang. Stir regularly while simmering so the bulgur does not settle and stick to the bottom.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Annemin yıllardır yaptığı tarife çok benziyor, nostaljik oldu.
Ben bu kadar uzun pişirmenin gerekli olduğunu düşünmüyorum, daha kısada da oluyor. Baharat miktarı bana ağır geldi, biraz azaltılabilir.
Süt yerine badem sütü ile denedim, gayet iyi sonuç verdi. Kırmızı biber yerine yeşil biber kullandım, daha hafif oldu.
Eline sağlık, tam kıvamında olmuş. Herkese tavsiye ederim, güzel bir tarif.
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