I made notes about this recipe and a few others at Haci Abdullah’s restaurant in Istanbul. It is a cool summer soup using rural staples, and it takes only minutes to make.
Recipe information
Yield
serves 6
Ingredients
3/4 cup bulgur
Salt
4 cups plain whole-milk yogurt
2 tablespoons crushed, dried mint
2 garlic cloves, crushed (optional)
One 14-ounce can chickpeas, drained
Preparation
Step 1
Put the bulgur in a pan with 1 cup water and a little salt. Bring to the boil and cook, covered, over very low heat for about 10 minutes, until the water has been absorbed and the grain is tender. Let it cool.
Step 2
Pour the yogurt into a serving bowl, beat in 1 cup cold water, and add the crushed mint and garlic, if using. Season with salt, and mix well. Stir in the drained chickpeas and the bulgur and serve.
