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Mercimek Çorbası
Red Lentil Soup

Ingredients:

2 c red lentils
1 potato
1 onion
1 T flour
Salt, dry mint, red pepper
4-5 T oil

Go through lentils to remove stones etc. and wash. Grate potato, and dice onion finely. Saute onion in a pot in 2T oil until transparent, then add the flour. Once the flour has browned a bit, add 9-10 c water. Add lentils, salt and potato and cook till the lentils are soft and falling apart, then either pass through a large strainer or puree with a blender. Heat 3 T oil or butter in a small frying pan, add mint and red pepper, sauté a minute or so and add to soup. Serve hot.

Bakla Çorbası
Fresh Fava Bean Soup

Ingredients:

1 ½ c finely cut fresh fava beans
1 onion, minced
1 c water
2 T oil
1 egg
1 ½ c yogurt
1 T flour
Dill
Salt to taste

Saute onion in large saucepan till transparent, add fava beans. Add one c water and allow to simmer. In another saucepan mix yogurt with one egg and the flour and simmer, stirring constantly. This must be done on a low flame and stirring constantly in order to keep the yogurt from curdling. When it begins to simmer, add to the simmering fava beans and cook together. Add salt to taste and garnish with dill, serve hot.

Yayla Çorbası
Rice and Yogurt Soup

Ingredients:

½ c rice
2 T flour
1 egg
1 ½ c yogurt
3-4 T vegetable oil
Salt, dry mint

Wash rice and simmer in 10 c of water. Whisk together yogurt, egg and flour and cook in another  saucepan on low heat, stirring constantly. Add, beating with a whisk, to the boiling rice. Add salt and allow to simmer together a few minutes. Sauté the mint in the oil for a minute and use as a garnish when serving.

Ezo Gelin Çorbası
Red Lentil and Bulgur Soup

Ingredients:

2 c red lentils
1 onion, minced
½ c fine bulgur
½ c rice
2 T tomato paste
Salt, dry mint, red flake pepper
4-5 T vegetable oil

Go through lentils to remove stones and other foreign objects, rinse well. Saute onions in the oil till transparent, add tomato paste and sauté a bit more. Add lentils, bulgur, rice, salt, mint and pepper and cook for 10 minutes in a pressure cooker or around 40 minutes in a regular pot, till lentils are falling apart. Serve hot with lemon juice.

İşkembe Çorbası
Tripe Soup with Egg and Lemon

Ingredients:

1 kg tripe
2 T flour
2 T vegetable oil
3 egg yolks
5-6 cloves garlic, crushed
Juice of 1 lemon
½ c vinegar
Salt, red flake pepper

Boil the well-cleaned (it should be snow white) beef or sheep tripe in a pressure cooker. When it is well cooked, drain the cooking water and boil once more in new water. This time reserve the water. Mince tripe. In a pot, toast flour lightly in the oil. Add the cooking water from the tripe and boil for a few minutes. Add the tripe and boil a few minutes more. In a bowl, whisk the egg yolks and the lemon juice. Remove soup from heat. Whisk in 1 cup of hot broth into the egg mixture, then slowly add eggs to the soup, whisking constantly. Serve hot with garlic, vinegar and red pepper on the side.

Balık Çorbası
Fish Soup

Ingredients:

1 red gurnard or gray mullet
¼ c lemon juice
1/3 c rice
1 celeriac root, cubed
1 bunch parsley, chopped
1 potato, cubed
2 carrots, grated
1 onion, diced
2 egg yolks
Salt, black pepper

Clean fish, and if there are scales, remove them. Place the fish in a wide pot, and over it put the onion, parsley, 10-12 c water, salt and pepper. Simmer until the fish is tender, then strain, reserving broth, and set the fish and onions aside. Add the carrots, celeriac, potatoes and rice to the fish broth and cook until the vegetables and rice are very tender and falling apart. Cut the fish into small pieces. When the vegetables and rice are ready, pass through a sieve or puree with a blender and bring to a boil, add the fish and let simmer. Whisk egg yolks and lemon together in a bowl. Remove soup from heat, and whisk a ladle of the broth into the egg mixture, then pour back into the soup in a thin stream, whisking constantly. Add the black pepper and serve.

Şehriyeli Tavuk Çorbası
Chicken Soup with Vermicelli

Ingredients:

1 ½ c shredded chicken meat
10 c chicken broth
½ c broken fine vermicelli
Salt, pepper
Juice of 1 lemon
Egg yolk (optional)

Bring chicken broth to a boil, add chicken and vermicelli. Add salt and simmer until vermicelli is tender. Add lemon juice to taste and serve hot. If desired, mix the juice of one lemon with an egg yolk, whisk a ladle of the soup into the mixture, then pour in a stream into the soup, off the heat, whisking constantly. Do not boil after the egg is added.

Domatesli Pirinç Çorbası
Rice Soup with Tomatoes

Ingredients:

10 c meat or chicken broth
½ c rice
2 tomatoes, grated
1 T tomato paste
3 T vegetable oil
Juice of ½ lemon
Salt to taste
Chopped parsley for garnish

Grate tomatoes, discarding the peel that is left behind; sauté in the oil for a few minutes. Add the tomato paste and mix well. Add the broth, bring to a boil and add the rice. When the rice is tender, add the salt and lemon juice. Serve garnished with chopped parsley.

 
 
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