Lamb, Lentil and Chard Stew
A Van-style pressure-cooker stew of lamb, green lentils, wheat, cooked chickpeas and chard, finished with strained yogurt, garlic and red pepper butter.
The Turkish pantry
Hulled Wheat
Hulled wheat gives grain soups a substantial, chewy texture. In Turkish cooking, dövme or aşurelik wheat is simmered until the kernels soften.
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This ingredient is dry hulled wheat, sold as dövme or aşurelik buğday. It is not precooked cracked bulgur, barley or cooked wheat ready to add to a dish.
Types & forms
Dry kernels
The pale, oblong kernels require preparation and cooking before they are tender.
Ready-cooked wheat
A separate prepared product. A recipe that measures dry wheat cannot use the same weight of cooked wheat without adjustment.
What to look for when buying
- Choose wheat labeled dövme or aşurelik buğday and check the package's preparation directions.
- Look for dry, clean kernels and an intact package. Do not substitute a packet of bulgur simply because both are wheat.
Prepare & cook
- Pick over and rinse as directed. If the recipe calls for soaking, plan for that stage before beginning the soup.
- Simmer until the kernels have the texture required by the dish. Wheat, lentils and chickpeas need not soften at the same rate; follow the recipe's sequence.
Store it well
- Keep the dry wheat sealed in a cool, dry cupboard. Follow the package for storage and date information.
Substitutions depend on the dish
Bulgur
Already cooked before drying and cracking, bulgur behaves differently in the pot and will change the soup.
Pearled barley
Can be used in recipes designed for barley, but gives a different grain and cooking result. It is not wheat.
Nutrition
Verified nutrition values for this exact product and prepared form are not available.
Cook with Hulled Wheat
Wheat, Lentil and Chickpea Soup
A thick, meatless Diyarbakır soup of hulled wheat, whole green lentils and chickpeas, finished with onions cooked in clarified butter and Turkish red pepper flakes.