Most people who visit Turkey love this delicious soup! As it is one of our favorite, we thought you might want to try this recipe on the first days of 2016!
- 1 yellow onion
- 1 ½ cups red lentils
- ½ cup large grain rice
- ¼ cup Turkish bulgur
- 1 heaping tbsp. flour
- 4 tbsp. butter/margarine
- 2 tbsp. sweet red pepper paste or tomato paste (salca)
- 8 cups beef broth or boullion
- 2 tsp. salt
- 1 tsp. hot red pepper flakes (preferably Turkish pepper, more or less to taste)
- 1 tsp. dried mint (to taste)
- PREPARATION
- Melt 3 tbsp. of the butter or margarine in a large, covered saucepan. Add the onion and fry until translucent and very tender. Next add the flour and stir until bubbly, but be careful not to let the flour brown or burn.
- Mix the pepper or tomato paste with two tablespoons of water, then add to the flour and stir until well combined. Next, slowly add the beef broth while stirring constantly. Continue stirring the mixture over high heat until it comes to a boil.
- Wash the red lentils, rice and bulgur together in a fine wire strainer until the water runs clear. Add them to the boiling mixture. Add the salt, then reduce the heat and cover the pan. If you are using boullion, you may need to reduce the added salt. Let the soup slowly simmer until the rice and bulgur are very soft and the lentils have fallen apart, about 20 minutes.
- Melt the remaining 1 tbsp. of butter in a small skillet or pan. Add the hot pepper flakes and mint and stir over the heat for a minute or two. Stir the butter and spices into the soup and let it simmer a few minutes more. If the soup seems too thick, add a little more water or broth. Adjust the salt and spices to your taste.
- Serve a sliver of lemon for squeezing along with each bowl of soup as a garnish. We also suggest to put small bowls of red pepper flakes and mint on the table for sprinkling on top.
Afiyet olsun! (Enjoy it!)
No comments:
Post a Comment