How to Make Borani (Urfa) Recipe - You Won't Get Enough of Its Taste!

First, wash the chickpeas and dried cowpeas in plenty of water and let them soak in separate bowls overnight. This will allow them to cook faster.

The next day, wash and drain the chickpeas and cowpeas. Place them in a large pot and add enough water to cover them by twice their volume.

Cook until the grains are soft, then drain and set aside.

Now, soak the bulgur and knead it well with grated onion, salt, and black pepper. Prepare small marble-sized meatballs.

Heat the butter in a pot and sauté the onion. Then add the lamb and sauté until it absorbs its juice.

Add enough broth and bring to a boil. Add the pre-cooked grains, chard roots, and meatballs. Cook until the chard is tender.

Finally, season with salt and black pepper. Transfer to a serving plate and drizzle with ground red pepper heated in butter.