Marash Girl remembers Marash Boy's mother making Ermerouk Chorba. Marash Girl looked for the recipe online, but could not find it. So Marash Girl is delving into her memory, and if her memory serves her well, here is the way to make Eremerouk Chorba.
|Photo Credit: WildForageWordPress|
Cut the purslane off just above the roots. Carefully wash in a large pan of cold water -- wash numerous times before beginning to process. When no soil particles appear in the bottom of the wash pan, it is time to begin preparing your soup.
1) Prepare the purslane by chopping in half inch lengths, stems and all. (No roots, of course.) Set aside.
2) In a large pot, place fresh cool water, cooked chick peas (canned chick peas that have been drained and rinsed -- or dried chick peas that have been soaked overnight and cooked until soft), dzedzadz (hulled wheat that has been soaked and cooked until soft), tomatoes (freshly gathered from the garden or canned, depending on the season). Bring this mixture to a boil, add chopped purslane and simmer the soup until the purslane is al dente. In other words, don't simmer the soup for too long. Add salt, black pepper, Marash red pepper, and freshly squeezed lemon juice to taste. Bring to a boil once more and remove from heat. The purslane should still be slightly chewy and the soup slightly sour.
Enjoy! And while you're enjoying the soup, thank Azniv Sanjian Charkoudian (born in Marash in 1904) for the recipe!