Ezo gelin corbasi? How to you make turkish corba? (soup)?!
Ezo gelin corbasi? How to you make turkish corba? (soup)?
Hi ive got my brother in law coming round for dinner tonight and i want to do a corba, i know its made from lentils and meat stock. I have lentils and stock cubes but dont know how much to put in, i have tried to make before and it wasnt like what i tasted in turkey, the lentils was still hole i thought they all melted and made it a thick soup not chunky. Do i put it in the blender?
Answers:
here it is..
Ezo Gelin ?orbasi
Ingredients
100 g. red lentils
2 tomatoes, chopped
1 whole onion, finely chopped
100 g. wheat, crushed
50 g. butter
1.5 lt. water
.5 tsp. mint, dried
salt
pepper
1 tsp. paprika
1 lemon
Directions
Place lentils, water, onion, rice or bulgar, butter, and salt into a sauce pan. Cook stirring occasionally on very low heat until lentils are tender and soup is creamy (about one hour). Add chopped tomatoes and cook for further 15 minutes. Add paprika and mint, and let soup simmer for 5 minutes before serving with wedges of lemon or lime. I like to add a quality virgin olive oil at the last stage, and possibly extra butter.
Notes
Dried mint, not fresh is used for the topping.
This is a most popular dish in Turkey, eaten for breakfast too, and served with hunks of read. My children love it.
Bulgar is the name for crushed wheat. Whole crushed wheat is available from Syria, and is excellent, especially one variety I know which is crushed on a charcoal fire. It may be finely or coarsely crushed. Both are good here. I do add herbs like fresh chives, or chopped mustard leaves or tarragon. Tarragon is a major alernative. As for using tomatoe puree instead of fresh tomatoes, the lack of zest is quite noticeable. Probably best to skip it altogether.