One of the features that determine the character of the local cuisines is to use the materials at hand efficiently, while doing this, even though the main ingredients are common to each region, the resulting product is equipped with its own touches. We have deemed it appropriate to publish this soup, which appears as “tutmaç soup” in many places on the Turkish flavor map, as “soup with noodles and lentils” in reference to its practice in Thrace.
Materials :
- 1 medium sized onion
- 1 small cup of homemade noodles
- 1 small cup of boiled lentils
- 1 large clove of garlic
- 1 heaping tablespoon of flour
- 1 small glass of yogurt
- Dried mint / red chili powder / chili flakes
- 1 liter equivalent of hot water + chicken stock
- Liquid oil
- Salt
Preparation of :
- Sweat half of the onion in 1 tablespoon of oil.
- Considering how much you prefer chicken broth, add 1 liter equivalent (you can increase according to the thickness of your seasoning) boiled water + chicken broth.
- While the water is boiling, add the house noodles that you break lightly with your hands.
- Keep simmering until the noodles are soft (they will just lose their freshness).
- Add the boiled lentils and continue to boil until soft.
Not : Pay attention to the time you add the lentils so that the noodles do not become too soft. Take into account that the material will swell a little more with the temperature of the water after turning off the fire.
- Meanwhile, add the salt. Finely chop the garlic with a knife and add it to the boiling material.
- Dilute the flour and yoghurt with some water, add it to the soup by mixing it still and continue mixing so that it does not cut.
- Heat two tablespoons of oil in a pan, finely chop the remaining onion and fry it lightly.
- Add the dried mint, red pepper flakes and powdered red pepper, lightly heat and remove from the fire immediately.
- Pour the spicy sauce over the boiling soup.
- Bring a boil and turn off the heat.
- Bon Appetit.
Not : You can also add boiled chickpeas according to the recipes you will encounter as Tutmaç soup. However, since boiled chickpeas in Thrace cannot find a place in local soups like other regions, we leave it to your preference.
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