A traditional regional soup from Eastern Anatolia, prepared for winter with a sourdough starter, combining chard, bulgur and chickpeas. With its fermented sour aroma and hearty texture, it's a warming dish for cold winter days.
Mix the bulgur with water and let it ferment at room temperature in a cloth-covered container for 3-4 days; it is ready to use once a slightly sour smell develops.
Sauté the chopped onion in olive oil, then add the garlic and tomato paste and sauté for another 2 minutes.
Add the finely chopped chard and boiled chickpeas to the pot and sauté, stirring, for a few minutes.
Strain the fermented sourdough and add its liquid to the pot, pour in enough hot water to cover it and bring to a boil; cook over low heat until the chard and bulgur are fully softened. Caution: Stir occasionally so it doesn't stick to the bottom.
Add the salt and bring to a final boil, then serve hot.
Allergen: contains wheat (bulgur, gluten). Important: The sourdough starter is prepared by fermenting for several days beforehand — if this waiting period is skipped, the soup won't develop its characteristic sour aroma. Caution: stir regularly while boiling to prevent sticking to the bottom, as the bulgur can settle.
When fermenting the sourdough, don't close the lid all the way, cover it with a cloth instead; letting it get air speeds up fermentation and reduces the risk of mold.
Admin DadaGastro · verified in test kitchenUzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
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