From the cookbook Turkey - More Than 100 Recipes With Tales From The Road by Leanne Kitchen
This hearty soup recipe creates small Köfte (meatball in Turkish) using bulgar and lamb for extra flavor, texture and nourishment. I tried substituting turkey (the meat) for the lamb but the meatballs were dry and tasteless. Lamb brings in a more robust profile which pairs well with the soup. Or leave out the meatballs all together.
This recipe makes a half gallon of soup, therefore, it feeds a crowd with room for leftovers that can easily be frozen. Make sure to taste before serving to get the seasonings to your liking, i.e. the salt. Enjoy!
Entire prep and cooking time: 90 minutes
Serves: at least 10 - four ounce servings
1 cup dried chickpeas, soaked overnight and drained (I substitute with a 15.5 ounce can of cooked garbanzo beans)
1/2 cup fine bulgur
1/2 cup all-purpose flour
7 ounces ground lamb
2 1/2 teaspoons tomato paste
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
freshly ground black pepper
1/4 cup olive oil
2 onions, finely chopped
3 garlic cloves, crushed
2 tablespoons tomato paste
2 tablespoons Turkish pepper paste
2 1/2 teaspoons dried oregano
1 fresh bay leaf
1 1/3 cups brown lentils
2 1/2 quarts chicken stock
1 bunch Swiss chard, trimmed, stems and ribs removed and leaves finely chopped
lemon wedges, to serve
Greek yogurt, to serve
dried chili flakes to serve
extra virgin olive oil, to serve
If using dried chickpeas, put them in a saucepan with just enough water to cover. Bring to a boil then reduce the heat to low and simmer for 1 hour, or until tender. Drain the chickpeas, cover and reserve.
Ladle a 4-ounce portion of the soup in a bowl with a meatball or two and top with a dollap of plain greek yogurt.
Review this quick video on chopping onions. It will save you SO much time.
Try to buy local ingredients and visit your local farmers market