Hot yoghurt soup with dumplings

To make the dumplings, put the bulgur, salt and chilli in a large bowl, then pour over enough just-boiled water to cover by half a centimetre.

- Melek Erdal

Prep 10 min

Cook 1 hr 30 min

Serves 4-6

Ingredients

400g strained

yoghurt

45g plain flour

1 egg

2 tbsp flaky sea salt

400g tin chickpeas, drained

1 garlic clove, peeled and grated

1 bunch long-stem or large-leaf spinach, or swiss chard,

finely chopped, stems and all

For the dumplings

150g fine bulgur

2 tsp salt

1 tsp aleppo chilli , or pul biber

50g flour

2 tsp tomato paste, or salça

A little olive oil