Nevşehir Düğü Soup with Fine Bulgur
In Nevşehir’s düğü soup, fine bulgur cooks in water and a buttery onion and tomato paste mixture goes in near the end. This home adaptation follows the two-pan method published by Türkiye’s Culture Portal, with weights in grams and tomato paste specified. The grains stay visible in a broth that pours readily from a ladle. Makes 4 bowls. Kilis-style lebeniye yogurt soup · Türkiye Culture Portal’s Nevşehir düğü soup
Ingredients
Ingredients
Step-by-Step Method
Cook the bulgur
Bring 1000 g drinking water to a boil. Stir in 125 g fine bulgur. Return to a boil, then lower the heat and simmer for 12–15 minutes, until the grains swell and are tender through the centre.
Make the buttery tomato base
While the bulgur cooks, finely dice 100 g onion. Melt 22 g butter in a skillet over medium-low heat. Sauté the onion for 6–8 minutes, until soft and lightly coloured at the edges. Add 20 g tomato paste and stir for 1 minute. Mix in 1.5 g pepper flakes, 0.5 g black pepper, 5 g salt and the remaining 60 g water to loosen the paste.
Finish the soup
Pour the base into the bulgur pot and stir. Bring back to a simmer and cook for 3 minutes. Check the bulgur. When tender and the soup pours freely, divide among four bowls and serve hot.
Chef's Tips & Tricks
What kind of bulgur works? Choose fine bulgur of the kind used for köfte. The grains can absorb more liquid while the soup stands. If needed, stir in a little hot drinking water at a time. The catalogue lacks sodium or fibre data for some ingredients.