Turkish Soups

Tarhana

admin — Thu, 18 Oct 2007 13:01:38 GMT

Tarhana

tarhana Soup - Turkish Soup

TurkishFood — Sun, 01 Apr 2007 16:41:36 GMT

tarhana Soup - Turkish Soup

Turkish Soup

yayla corbasi - TurkishSoup

TurkishFood — Sun, 01 Apr 2007 16:42:37 GMT

yayla corbasi - TurkishSoup

Yayla Corbasi -Turkish Soup

Tamato Corbasi - Turkish Soup

TurkishFood — Sun, 01 Apr 2007 16:41:04 GMT

Tamato Corbasi - Turkish Soup

Domates Corbasi -- Turkish Soup

ezogelin soup - Turkish Soup

TurkishFood — Sun, 01 Apr 2007 16:40:13 GMT

ezogelin soup - Turkish Soup

Turkish Soup

Tarhana Corbasi - Turkish Soup

TurkishFood — Sun, 01 Apr 2007 16:42:14 GMT

Tarhana Corbasi - Turkish Soup

Tarhana Corbasi - Turkish Soup

Ingredients:
· 100 gr. yeast
· 300 gr. onions
· 1000 gr very ripe tomatoes
· 250 gr. big red peppers (may be hot or sweet according to taste)
· 250 gr. natural yoghurt (unsweetened and unflavored)
· 2000 gr flour
· 1 glass of water
Mix yeast with water and make it into a paste. Peel and strain tomatoes. Chop the peppers thinly. Grate the onions. Mix the yeast, yoghurt, tomatoes, peppers and onions in a bowl until they turn into a thick liquid. Start kneading the mixture by adding flour gradually. Knead the dough until it becomes very thick.
Flour a tray, put the thick dough on the tray and cover it with a piece of cloth. If the dough is in a warm place it will puff up in 1 hour, if it is in a cool place it will puff up in 5-6 hours. When the dough has puffed up, remove it from the tray and knead well. Then put it on the tray as before and cover it. Go on with the same procedure until the dough no longer puffs up. Now that your tarhana is ready, you can take a piece of the dough and see that it breaks without stretching. Form the dough into small pieces, place pieces on a cloth and let them dry. Check the pieces as often as possible for drying. Crumble the dried pieces. (It is necessary to check the dough often, because if the dough dries too much, crumbling gets more difficult.)

Tarhana Soup - Turkish Soup

TurkishFood — Sat, 31 Mar 2007 22:57:23 GMT

Tarhana Soup - Turkish Soup

Tarhana Soup

Lentil Soup - Turkish Soup

TurkishFood — Sat, 31 Mar 2007 22:53:54 GMT

Lentil Soup - Turkish Soup

Lentil Soup

Ingredients: (6 servings)
· 1 glass red lentils
· 4 glasses of broth
· 1 glass water
· 1 tablespoon flour
· 1 onion
· 1 carrot
· 1 tablespoon margarine
· 4 slices of white bread
· 3 tablespoons margarine
· 2 egg yolks
· 1 glass of milk
· Salt to taste
Chop the onion, put into a saucepan with 1 tablespoon of margarine and sauté. When onion is semi-sautéed add the flour and mix well. Wash the lentils, chop the carrot and put them in the saucepan. Pour the broth and water into the saucepan, add salt as desired and cook the soup for 30 minutes until the lentils are pasty. Strain the soup and pour it back into the same saucepan. Bring to the boil. Meanwhile blend egg yolks with milk well in a bowl and mix this into the soup. Remove saucepan from heat after 2 minutes. The soup is now ready to be served.
Cut 4 slices of white bread into cubes. Fry bread in a pan with 2 tablespoons of margarine. Drain off the margarine and put the bread cubes (croutons) on the soup