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    Turkish Soups

    Uploaded by

    iluwyt
    The document provides recipes and information for four Turkish soups: 1. Yogurt Soup which contains rice, water, salt, flour, yogurt, egg, butter or margarine, and mint. It is cooked for 30 minutes then additional ingredients are added. 2. Tarhana Soup containing tarhana, water, salt, butter or margarine, mint, and red pepper. The tarhana is dissolved in water and cooked for 10 minutes. 3. Guli Soup from the Black Sea region containing cabbage, white beans, suet or lard, stewed lamb, maize flour, onion, and chicken stock. It is simmered for 35 minutes. 4. As

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    Turkish Soups

    Uploaded by

    iluwyt
    220 views4 pages
    The document provides recipes and information for four Turkish soups: 1. Yogurt Soup which contains rice, water, salt, flour, yogurt, egg, butter or margarine, and mint. It is cooked for 30 minutes then additional ingredients are added. 2. Tarhana Soup containing tarhana, water, salt, butter or margarine, mint, and red pepper. The tarhana is dissolved in water and cooked for 10 minutes. 3. Guli Soup from the Black Sea region containing cabbage, white beans, suet or lard, stewed lamb, maize flour, onion, and chicken stock. It is simmered for 35 minutes. 4. As

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    Turkish soups

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    The document provides recipes and information for four Turkish soups: 1. Yogurt Soup which contains rice, water, salt, flour, yogurt, egg, butter or margarine, and mint. It is cooked for 30 minutes then additional ingredients are added. 2. Tarhana Soup containing tarhana, water, salt, butter or margarine, mint, and red pepper. The tarhana is dissolved in water and cooked for 10 minutes. 3. Guli Soup from the Black Sea region containing cabbage, white beans, suet or lard, stewed lamb, maize flour, onion, and chicken stock. It is simmered for 35 minutes. 4. As

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    220 views4 pages

    Turkish Soups

    Uploaded by

    iluwyt
    The document provides recipes and information for four Turkish soups: 1. Yogurt Soup which contains rice, water, salt, flour, yogurt, egg, butter or margarine, and mint. It is cooked for 30 minutes then additional ingredients are added. 2. Tarhana Soup containing tarhana, water, salt, butter or margarine, mint, and red pepper. The tarhana is dissolved in water and cooked for 10 minutes. 3. Guli Soup from the Black Sea region containing cabbage, white beans, suet or lard, stewed lamb, maize flour, onion, and chicken stock. It is simmered for 35 minutes. 4. As

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 4

    Turkish soups

    Yogurt Soup (Yayla Corbasi)


    Ingredients Measure Amount
    Rice 1/3 cups 60 grams
    Water 4 cups 800 grams
    Salt 2 teaspoons 12 grams
    Flour 3 tablespoons 18 grams
    Yogurt 1 2/3 cups 360 grams
    Egg 1 50 grams
    Butter or margarine 4 tablespoons 40 grams
    Mint 1½ tablespoons 20 grams

    Servings: 6

    Preparation:
    Wash the rice and place in a saucepan together with water and salt and cook for about 30
    minutes, until tender. Blend the flour into yogurt in a separate dish, break in the egg, mix and
    warm the mixture by adding a couple of spoon full of the hot soup. Gradually add the yogurt mix
    to the saucepan, stirring continuously and keep stirring until it comes to boil and then cook for 10
    minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of times and remove
    from heat and slowly sprinkle over the soup.

    Nutritional Value (in approximately one serving):


    Energy 137 cal, Protein 4.0 g, Fat 7.4 g, Carbohydrates 13.5 g, Calcium 79 mg, Iron 0.26 mg,
    Phosphorus 83 mg, Zinc 1 mg, Sodium 824 mg, Vitamin A 214 iu, Thiamine 0.04 mg,
    Riboflavin 0.12 mg, Niacin 0.26 mg, Vitamin C - mg, Cholesterol 49 mg.

    Notes :
    This a soup which is made in all regions of Turkey. Literal translation of its name means "the
    soup of the high plateaus". In the old days when refrigeration was not available it was difficult to
    keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and
    consequently the best yogurt could be found in these high plateaus. Hence the name of this
    yogurt based soup.
    Tarhana Soup (Tarhana Corbasi)
    Ingredients Measure Amount
    Tarhana (dry) ½ cup 75 grams
    Water 6 cups 1200 grams
    Salt 1½ teaspoons 9 grams
    Butter or margarine 4 tablespoons 40 grams
    Mint 1½ tablespoons 2 grams
    Red pepper ½ teaspoon 1 gram

    Servings: 6

    Preparation :
    Dissolve tarhana in water, add the salt and cook for 10 minutes. Melt butter or margarine, add
    mint and red pepper and stir a few times and sprinkle over the soup.

    Nutritional Value (in approximately one serving):


    Energy 88 cal, Protein 1.5 g, Fat 6.1 g, Carbohydrates 7.2 g, Calcium 87 mg, Iron 0.27 mg,
    Phosphorus 2 mg, Zinc 0 mg, Sodium 593 mg, Vitamin A 187 iu, Thiamine - mg, Riboflavin -
    mg, Niacin 0.03 mg, Vitamin C - mg, Cholesterol 0 mg.

    Notes :
    In some regions, while preparing the soup, pre-cooked chickpeas, pre-cooked dried white beans
    or browned ground meat and green peppers are also added.
    Guli Soup (Guli Corbasi)
    Ingredients:
    500 g of dark green cabbage leaves (finely chopped)
    250 g white beans (soaked overnight)
    100 g suet or lard
    100 g stewed lamb
    2 tablespoon maize flour
    1 medium onion (finely chopped)
    1.5 liters chicken stock
    salt and pepper

    Preparation:
    Melt suet and fry the onions over a high heat for 3 minutes. Stir in the maize flour with cabbage
    leaves and beans and continue to fry for a few minutes. Slowly add the chicken stock and stewed
    lamb and bring to the boil. Season to taste, cover and simmer for 35 minutes.

    Notes:
    This is a typical soup of the Black Sea region of Anatolia.
    Asiran Soup (Also known as Den Soup or As Soup)
    Ingredients:
    200 g wheat grains
    1 bowl yogurt
    10 g flour
    1 white onion
    knob of butter
    fresh coriander or mint (depending on the season)
    Note: Coriander, known locally as "asotu", is picked in season and dried for the winter.
    Servings: 6

    Preparation:
    Boil the wheat grains in plenty of water until tender. Beat the flour into the yogurt and pour
    slowly into a pan of boiling water, stirring constantly.

    Simmer for a few minutes until thickened, and then add the boiled wheat, the onion (finely
    chopped and fried in butter), and the chopped coriander. Tiny meat balls and mint may be added
    to the soup if desired.

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