Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts
Antakya Yöresi Tarhana Çorbası (Tarhana Soup from Antakya)
How we can forget our mothers dishes? One of my favorite soup is Tarhana. I would like to share with you. I hope you like it. Enjoy!
1/2 cup split wheat, picked over and rinsed
2 cups yogurt
1 raw egg
1 tablespoon dry mint
1 teaspoon paprika
1/4 olive oil
sea salt
Put the split wheat in a large bowl or pot, add cold or warm water to cover by 3 inches, and soak for 12 hours.
Combine the split wheat and water to cover by 3 inches in a large pot and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the split wheat is just tender. Drain the split wheat and transfer to a large bowl and let stand at room temperature for 1 hour.
Combine the yogurt and egg in a soup pot and beat well to incorporate and warm over medium heat, stirring the mixture 2 to 3 minutes, in so that the egg does not begin to curdle. Pour the split wheat and slowing reheat the soup, keep stirring 10 to 12.
Combine the dry mint and paprika 1/4 cup olive oil in a saute pan and warm over medium heat, stirring 1 minutes and pour it into Tarhana.
Havuç Çorbası (Carrot Soup)
500 gr grated carrots
1 onion, finely chopped
5 tablespoons extra virgin olive oil
black pepper
2 tablespoons flour
2 tablespoons cream
3 cups meat stock
juice of half a lemon
sea salt
garnish fresh dill (optional)
Put the olive oil in a pot and add the chopped onion. Saute for 4-5 minutes, then add the grated carrots and saute together for 5-6 minutes. Sprinkle with the flour and mix slightly. Add the salt, pepper and lemon juice, then the meat stock. Finally, add the cream and let boil over high heat for 15 minutes, stirring well. Garnish with chopped fresh dill and serve piping hot. Enjoy
1 onion, finely chopped
5 tablespoons extra virgin olive oil
black pepper
2 tablespoons flour
2 tablespoons cream
3 cups meat stock
juice of half a lemon
sea salt
garnish fresh dill (optional)
Put the olive oil in a pot and add the chopped onion. Saute for 4-5 minutes, then add the grated carrots and saute together for 5-6 minutes. Sprinkle with the flour and mix slightly. Add the salt, pepper and lemon juice, then the meat stock. Finally, add the cream and let boil over high heat for 15 minutes, stirring well. Garnish with chopped fresh dill and serve piping hot. Enjoy
Balık Çorbası (Fish Soup)
2 pound sea bass
1 small onion, chopped fine
1/2 bunch Italian parsley, chopped fine
1/2 bunch fresh mint, chopped fine
1/8 teaspoon saffron
2 sticks of cinnamon
100 ml white wine
2 lemons juice
6 egg yolks
75 ml extra virgin olive oil
4 cups of water
1 bay leaf
sea salt
white pepper
Heat the olive oil red hot in a pan and saute the onions until they begin to color. Add the water and white wine and boil.
1 small onion, chopped fine
1/2 bunch Italian parsley, chopped fine
1/2 bunch fresh mint, chopped fine
1/8 teaspoon saffron
2 sticks of cinnamon
100 ml white wine
2 lemons juice
6 egg yolks
75 ml extra virgin olive oil
4 cups of water
1 bay leaf
sea salt
white pepper
Heat the olive oil red hot in a pan and saute the onions until they begin to color. Add the water and white wine and boil.
Divide the fish into four pieces and place in the boiling water. Add the bay leaf and stick cinnamon and let simmer over low heat for 20 minutes. When the fish is done, remove from the cooking liquid and de-bone. Strain the cooking liquids through a piece of cheesecloth and return to the fire. Add the finely chopped parsley and mint and the saffron and salt. Beat the egg yolks with the lemon juice and add slowly to the cooking mixture. Bring to a boil again, add the fish pieces and serve. Enjoy
Yoğurt Çorbası (Yogurt Soup)
60 gr rice, rinsed
2 cups yogurt
2 tablespoons butter
1 teaspoon dried mint
3 egg yolks
1 juice of lemon
4 cups meat or chicken stock
sea salt
Fill a pot with the stock and put on the fire. When it is about to boil, add the rinsed rice and cook over low heat for 20 minutes. Beat the yoghurt, egg yolks and lemon juice together and add to the water-rice mixture. Continue mixing until it returns to a boil, then add the salt. Melt the butter in a skillet, add the dried mint and brown slightly. Pour half of it into the boiling soup. Drizzle the remaining half over the soup in the tureen. Serve piping hot. Enjoy
2 cups yogurt
2 tablespoons butter
1 teaspoon dried mint
3 egg yolks
1 juice of lemon
4 cups meat or chicken stock
sea salt
Fill a pot with the stock and put on the fire. When it is about to boil, add the rinsed rice and cook over low heat for 20 minutes. Beat the yoghurt, egg yolks and lemon juice together and add to the water-rice mixture. Continue mixing until it returns to a boil, then add the salt. Melt the butter in a skillet, add the dried mint and brown slightly. Pour half of it into the boiling soup. Drizzle the remaining half over the soup in the tureen. Serve piping hot. Enjoy
Bamyeli Tavuk (Chicken with Okra)
100 gr fresh or frozen okra
150 gr chicken breast
5 tablespoons extra virgin olive oil
1 teaspoon tomato paste
2 tomatoes, diced
1 medium onion chooped
1 lemon Juice
1/2 teaspoon red pepper
1/4 teaspoon black pepper
5 cups chicken stock
sea salt
Boil the okra in the water with the lemon juice, and the chicken breast in a separate pot. Saute the onion in the olive oil until it begins to color. Add the diced tomatoes and mix for a minute or two. Add the tomato paste and the chicken stock and mix well. Chop the drained chicken into small pieces and add to the sauce. When it begins to boil, add the okra, salt and black pepper. Let the okra boil for 20 minutes over a medium fire. Just before serving, mix the red pepper with the olive oil and drizzle over the soup. Enjoy
150 gr chicken breast
5 tablespoons extra virgin olive oil
1 teaspoon tomato paste
2 tomatoes, diced
1 medium onion chooped
1 lemon Juice
1/2 teaspoon red pepper
1/4 teaspoon black pepper
5 cups chicken stock
sea salt
Boil the okra in the water with the lemon juice, and the chicken breast in a separate pot. Saute the onion in the olive oil until it begins to color. Add the diced tomatoes and mix for a minute or two. Add the tomato paste and the chicken stock and mix well. Chop the drained chicken into small pieces and add to the sauce. When it begins to boil, add the okra, salt and black pepper. Let the okra boil for 20 minutes over a medium fire. Just before serving, mix the red pepper with the olive oil and drizzle over the soup. Enjoy
Pumpkin Soup
250 gr pumpkin
1 onion
4 tablespoon butter
2 tablespoons flour
2 tablespoons cream
1/4 bunch dill
2 tablespoons salt
1/4 tsp ground white pepper
2 cups meat stock
Grate half the pumpkin and cut the other half in small cubes. Melt the butter in a skillet and add the onion. Stir for 2-3 minutes, then add the pumpkin. Saute all together for 4-5 minutes, then add the flour. Mix the cold milk with the meat stock and add to the pumpkin mixture along with the cream, salt and white pepper. Bring to a boil and skim off the foam. Boil over high heat for 5-6 minutes. Sprinkle with dill and serve hot
1 onion
4 tablespoon butter
2 tablespoons flour
2 tablespoons cream
1/4 bunch dill
2 tablespoons salt
1/4 tsp ground white pepper
2 cups meat stock
Grate half the pumpkin and cut the other half in small cubes. Melt the butter in a skillet and add the onion. Stir for 2-3 minutes, then add the pumpkin. Saute all together for 4-5 minutes, then add the flour. Mix the cold milk with the meat stock and add to the pumpkin mixture along with the cream, salt and white pepper. Bring to a boil and skim off the foam. Boil over high heat for 5-6 minutes. Sprinkle with dill and serve hot
Neck Lamb Soup with Ground Coriander (Düğün Çorbası)
1 neck of lamb
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)
For the sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon
First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the sauce. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the sauce reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve
2 tbsp salt
1 tsp white pepper
1 tbsp ground coriander
2 tbsp butter
Bouquet garni (chopped carrot, courgette, onion, bay leaf, black peppercorns)
For the sauce:
5 tbsp flour
4 tbsp yoghurt
4 eggs
juice of half a lemon
First clean the neck of lamb well. Place the neck, bouquet garni and water in a pot and cook until the meat separates from the bone. Strain the stock and pick off the meat fiber by fiber. Place the meat stock on a burner. Add the meat, and then mix the sauce. Pour 2 or 3 ladlefuls of the hot stock into the ‘terbiye’ mixture and then add to the hot stock. Cook over low heat until the sauce reaches the right consistency and bring to a boil. Melt the butter in a skillet and sprinkle in the ground coriander; mix well add to the soup. Salt and pepper to taste and then serve
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