Turkey with Lentils, Chickpeas and Wheat

(Keledoş – Kelecoş - East Anatolia)

1/2 cup turkey, chicken or lamb, in cubes
1 tbsp butter
1 small onion, finely chopped
1/3 cup green lentils, soaked in water overnight, rinsed
1/4 cup crack wheat
1/4 cup canned chickpeas, rinsed
3 cups warm water
Salt
Pepper
100 g. Heliz or spitang herbs* (boiled in water, drained) or chard, finely chopped
1/2 grated kurut** or creamy yogurt

Tomato paste onion saute:
1 medium onion, sliced
1 tbsp butter
1 tbsp tomato paste

Mint-Red Pepper Butter:
1 tbsp butter
1 tbsp mint
1 tsp paprika or red pepper flakes

Saute the onion with butter for 1-2 minutes. Add the turkey meat and saute for 2-3 minutes while stirring. Then add the lentils, chickpeas, crack wheat, warm water, salt and pepper. After 4-5 minutes add the kale into the pot. Cover and cook until the food reaches the desired consistency. Turn the heat down to low. Slowly add the kurut or strained yogurt, stir. Simmer for a few more minutes without lid.

Meanwhile caramelize the sliced onion with butter at low heat. Add the tomato paste, stir, then add in the dish.

Melt the butter in a small sauce pan. As soon as it starts bubbling, stir in the crushed red pepper and mint. Then pour all over the top of the dish and serve.

2 servings.

* To make this dish, the herbs like Heliz or Spitank which grows in the Aladağ and Katavin mountains are used. Heliz is a very special herb used in cheese making.

** Kurut, Keş peyniri, Sürk, Taş Yoğurt, Kurutulmuş Yoğurt; whey-drained traditional dried yogurt buttermilk; goat's ewe's, cow's milk; used in soups and other food preparations, also crumbled and used as cheese.