Turkish-Style Chicken Soup with Yogurt, Chickpeas and Bulgur
- Makes4 servings
- Cook Time35 minutes
- 3
There are many different versions of düğün çorbası, or Turkish wedding soup, and a good number of them are made with lamb. But a chicken-based recipe from “Anatolia” by Somer Sivrioglu and David Dale inspired this soup, which is rich and satisfying but not at all heavy. We opted out of the egg and flour that enriches and thickens classic düğün çorbası, but we include both chickpeas and bulgur for substance and texture. Butter infused with Aleppo pepper finishes individual bowlfuls, adding color, aroma and depth of flavor. Aleppo pepper is mildly spicy, with a touch of fruitiness and smoke.
Don’t rinse the chickpeas. Instead, just drain them of their canning liquid. The liquid left clinging to the chickpeas lends the soup a little body. Also, don’t put the soup back on the burner after whisking in the yogurt. Additional heat may cause the yogurt to separate and curdle.
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