Keledoş (Van - Style Yogurt, Chickpea and Chard Stew)
A hearty winter dish of the Van / Bitlis / Hakkâri highlands built on wheat, chickpeas and lentils bound with yogurt or çökelek and greens (chard or spinach). Van keledoşu holds a Turkish geographical indication. Tempering the dairy off-heat keeps it from splitting.
Method
Soak the wheat and chickpeas overnight; the next day drain and boil them separately.
Boil the green lentils; drain the cooked pulses and set aside.
Pressure-cook the diced meat; chop and brown the onion, then add the cooked meat to the onion.
Add the cooked pulses (wheat, chickpeas, lentils) to the pot and stir.
Chop the chard and add it to the pot; season with salt, black pepper and meat broth.
Add water if needed to just cover the ingredients; cover and simmer over low heat for 20 minutes.
Whip the yogurt in a separate bowl; temper it by stirring in spoonfuls of the hot stew, then quickly stir it back into the pot.
Melt the butter in a separate pan and add the red pepper flakes and ground red pepper.
Plate the dish, drizzle the hot butter over the top and serve hot.