Sheperd’s Soup

  • 1 cup #3 coarse bulgur
  • 3 cups water
  • 1 teaspoon salt
  • 3 cups plain yogurt
  1. Cook 1 cup bulgur in 3 cups of salted water for 20 minutes. Let cool. Add 3 cups of plain yogurt and whisk gently. If the soup is thick, add some water and ice. Serve the soup with 2-3 fresh leaves of mint on top of the bowls, onion slices and toast or flat bread wedges on the side.

Recipe from Nursen Dogan’s Turkish Kitchen