The take on the traditional Turkish tarhana soup makes a hearty lunch or dinner. The yogurt and bulgur make it very satisfying, and the fresh lemon juice provide brightness and acidity. This soup is a family favorite on any cold day!
1 cup bulgur
4 cups water
1 tsp salt (more to taste)
2 cups whole yogurt
8 oz hellim, cut into 1/2 inch cubes
4 tbsp oil
1 tsp dried crushed mint
Juice of one lemon
Salt to taste
Bring water to boil in a large pot. Add salt and bulgur, then simmer for 15-20 minutes until bulgur is very soft. There may be water left in the pot, this is completely fine. Set the bulgur aside to cool for at least 15-20 minutes.
Off the heat, combine the cooled bulgur and yogurt using an immersion blender, food processor, or regular blender. If you prefer a thinner consistency, add water or chicken broth to your preference.
Return the pot to the heat and, stirring frequently, bring to a gentle boil, then remove from heat.
Meanwhile, heat oil in a large skillet. Add hellim and saute until golden brown. Add crushed mint to hellim, cook for 1 minute, then add the hellim and mint into the soup. Stir to combine.
Add lemon juice and salt to taste.