By Nevin Halici
This dish comes from Van in eastern Turkey. It can also be served as a soup without the bread.
Soak the chickpeas and lentils for 7-8 hours. Drain and boil in fresh water for 30 minutes. Strain.
Put the meat, parboiled chickpeas and lentils and the bulgur in 1 L/1¾ pints water, bring to the