This took a bit of testing before I got the method and recipe I liked best. It is from Van, in the east of Turkey. The history of this area is full of conflict, with Anatolian Christians being persecuted. I used to go to the Lake Van monastery in exile in Edinburgh, not really a restaurant, more of a place of welcome with food and history; I learnt a bit about the history of the Lake Van monastery there from the monk that ran the place.
Remember to start the night before.
- 100g coarse bulgar wheat
- 250g Greek-style yoghurt
- 1 large courgette, diced
- 1 tbsp plain white flour
- 300g spinach, chopped
- 100g coriander leaf, chopped, OR mint or savory leaves.
- 1.5 litres chicken stock
- Salt and pepper, to taste
- Cook the bulgar wheat in 500ml water, simmer for five minutes and then leave overnight.
- The next day, drain the wheat
- In a large pan, bring the chicken stock to a simmer, and add the wheat and the courgette, and cook gently for around 20 minutes.
- Mix the flour with a spoon of hot stock, and add to the soup, along with the spinach and salt to taste. Cook for another ten minutes
- Add the fresh coriander and whisk in the yoghurt before serving.