Hellim Bulgur Yogurt Soup

January 21, 2019


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. 




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