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Erzurum kara fatma soup (chickpea, wheat berry, bulgur and lentil soup)

Serves 10Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water62%
  2. Butter 6%
  3. Green lentils 6%
  4. Bulgur 5%
  5. Chickpeas 5%
  6. Pounded wheat (dehulled wheat berries) 5%
  7. Onion 3%
  8. Purslane 3%
  9. Wheat flour 3%
  10. Salt 1%
  11. Basil 0%
  12. Garlic 0%
  13. Dried spearmint 0%
  14. Dried oregano 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the chickpeas overnight and boil them until tender.

  2. Soak the wheat berries, bulgur and green lentils in separate bowls for 10 minutes. Rinse the bulgur and boil it for 5 minutes. Wash the purslane.

    10 min

  3. Fry the flour in 100 g butter until it turns pink.

    5 min

  4. Add the water and cook for 10 minutes until smooth.

    10 min

  5. Add the boiled chickpeas, lentils, wheat berries, boiled bulgur, purslane, garlic and salt. Simmer for 15 minutes.

    15 min

  6. Fry the diced onion in 100 g butter until pink. Stir in the mint, basil and thyme.

    5 min

  7. Pour the hot butter mixture over the soup and serve.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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