Cracked wheat, courgette and yoghurt soup

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. 

INGREDIENTS:

  • 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

METHOD:

  • 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. 

 

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