The rich and varied Turkish cuisine which is beloved by many people around the world is mainly the heritage of Ottoman Empire's cuisine. Turkish kitchen influenced not only the neighbour countries' kitchen but the whole European one, one after the other.
Turkish cuisine varies all across the country but the soups play an important part everywhere every time, they have traditional importance. Before the popularisation of the typical Turkish breakfast, soup was the current morning meal for most households.
Turkish cuisine varies all across the country but the soups play an important part everywhere every time, they have traditional importance. Before the popularisation of the typical Turkish breakfast, soup was the current morning meal for most households.
Soups are as varied as the whole Turkish gastronomy. Soups can be light or rich, substantial and nourishing but a Turkish meal generally starts with it. They are usually named after their main ingredient.
The most common and best loved is kırmızı mercimek çorbası (red lentil soup), but yayla çorbası (yoghurt soup), tarhana çorbası (tarhana consists of cracked wheat, yoghurt and vegetables - fermented then dried) are also very popular, and for instance one of M.'s and my favorite soup is domates çorbası (tomato soup).
I had eaten kırmızı mercimek çorbası in Turkey and Hungary many times but like everything else this soup is the best if it is home-made. As far as I remember in the history of my kitchen activity this was also my first Turkish dish I cooked at home.
When I prepare a Turkish food, I always use nothing but Turkish people's authentic recipes, this time Hayriye's.
Ingredients:
1 cup red lentil
1 medium size onion
1 potato
1 carrot
1 tablespoon tomato paste
2 tablespoon olive oil
1 tablespoon salt
1 tablespoon mint
1 tablespoon crushed pepper
6-7 cups of water (you can add a cube of beef bouillon)
For the sauce:
2 tablespoon butter (or olive oil)
1 tablespoon sweet or spicy paprika
A pinch of salt
Peel and chop the vegetables.
Put the oil and chopped onion into a medium sized saucepan and sauté them at medium heat. When the onion is glassy, add the tomato paste, carrots, potatoes and sauté them with the onion for other 2-3 minutes.
Add the washed and drained red lentils, hot water (mixed with the cube of beef bouillon before) and mint to the vegetable mixture, then salt it and stir well. Cook until the carrots and potatoes soften. It takes approximately 10-15 minutes in medium-low heat then mix the soup thoroughly with a blender . If you find it too thick, you can add some more water.
For the sauce in a small frying pan place the butter and melt it over low heat. When it starts boiling and spitting, stir in the red pepper and salt.
Serve the red lentil soup while still hot, pour the melted butter and pepper mixture over it. You can add some dry mint on top as well. Next to the plate you can serve some slice of lemon too and squeeze a little bit of lemon juice on top like Turks do.
Afiyet olsun!
1 cup red lentil
1 medium size onion
1 potato
1 carrot
1 tablespoon tomato paste
2 tablespoon olive oil
1 tablespoon salt
1 tablespoon mint
1 tablespoon crushed pepper
6-7 cups of water (you can add a cube of beef bouillon)
For the sauce:
2 tablespoon butter (or olive oil)
1 tablespoon sweet or spicy paprika
A pinch of salt
Peel and chop the vegetables.
Put the oil and chopped onion into a medium sized saucepan and sauté them at medium heat. When the onion is glassy, add the tomato paste, carrots, potatoes and sauté them with the onion for other 2-3 minutes.
Add the washed and drained red lentils, hot water (mixed with the cube of beef bouillon before) and mint to the vegetable mixture, then salt it and stir well. Cook until the carrots and potatoes soften. It takes approximately 10-15 minutes in medium-low heat then mix the soup thoroughly with a blender . If you find it too thick, you can add some more water.
For the sauce in a small frying pan place the butter and melt it over low heat. When it starts boiling and spitting, stir in the red pepper and salt.
Serve the red lentil soup while still hot, pour the melted butter and pepper mixture over it. You can add some dry mint on top as well. Next to the plate you can serve some slice of lemon too and squeeze a little bit of lemon juice on top like Turks do.
Afiyet olsun!
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