7 Different Soup Recipes from Ottoman Cuisine
It would not be wrong to say that the culture of drinking soup came from Anatolia and mainly Mesopotamia. The meaning of soup, whose word origin is in Persian, is salty soup. At the same time, soup is one of the legs of Turkish cuisine. For this reason, soup has been consumed with pleasure in almost every period and at the same time, it has added richness to the richness of every period. We can safely say that there is a very rich soup culture in Ottoman Cuisine. We have compiled 7 different soup recipes from Ottoman Cuisine for you…
A forgotten soup: Sour Postpartum Soup Recipe
- 1 liter of broth
- juice of 1 lemon
- 3 tablespoons of flour
- 2 eggs
- 2-2.5 glasses of water
- 350 gr. finely ground mince (lamb mince)
- salt, black pepper, ground sweet pepper, basil (or dried parsley)
- 4 tablespoons of butter
- 2 teaspoons of tomato paste
How is it done?
1. Start boiling the broth in the pot.
2 . In a bowl, whisk the lemon juice with the eggs and flour.
3. Pour 1 ladle of boiling broth into this seasoning and mix.
4. Pour the seasoning into the broth by pouring slowly and stirring rapidly.
5. Knead the ground beef with salt and pepper in a bowl and roll it into a hazelnut consistency.
6. Flour the meatballs you made.
7. Fry the meatballs in butter in a pan.
8. Throw the oil into the soup along with the fried meatballs.
9. In the same pan, fry the butter, red pepper and tomato paste. Pour over the soup when serving. Put basil or dried mint on top.
Wheat Fish Soup Recipe
- 7 tablespoons of olive oil
- 2 medium onions
- Half a bunch of parsley (finely chopped)
- Half a bunch of fresh mint (finely chopped)
- Half a glass of vinegar
- 1 kg sea bass or mullet
- 250 gr crustless wheat for keskeklik
- 2 liters of water
- 2 egg yolks
- Juice of half a lemon
How is it done?
1. Throw the onions into the hot olive oil. Sprinkle some salt on it and fry until golden brown.
2. Add the finely chopped parsley and mint.
3. Fry a little more, add the water and vinegar. Boil for 10 minutes.
4. Then take it from the stove and transfer this water to a clean pot with a strainer.
5. Put the fish in the vinegar water and cook it well with the lid closed.
6. Take the cooked fish out of the pot and remove the skin and bones.
7. Strain this broth, this time cooked with fish, into a clean pot again.
8. In another pot, boil the wheat until soft.
9. Strain the cooked wheat and mix it with vinegar and fish water.
10. In another bowl, beat the egg yolks and lemon and season.
11. Mix by adding the water of the soup little by little, then slowly add it to the soup, stirring constantly.
12. After boiling for a while, you can serve the fish meat by dividing it into bowls or by mixing it in the pot.
Seasoned Liver Soup Recipe
- 350 g lamb liver
- 1.5 liters of broth (about 6 cups)
- 2 egg yolks
- Juice of half a lemon or half a glass of vinegar
- 5 tablespoons of butter
- Half a teaspoon of red pepper flakes
- Half a bunch of fresh mint or parsley (both finely chopped)
How is it done?
1. Cut the liver into cubes and leave it in a bowl of water until the blood is gone.
2. Then wash it and put it in a strainer to drain. Put the drained livers in the pot.
3. Add broth on it and bring to a boil. Then reduce the heat and boil for another 10 minutes.
4. In another bowl, prepare the dressing by whisking the egg yolks with the lemon.
5. Add the soup’s water to warm it up, add it to the soup and stir constantly.
6. Heat the butter and paprika in a pan.
7. Add to the boiling soup.
Serve with finely chopped parsley.
Seasoned Potato Soup Recipe
- 500 g potatoes
- 1 liter of broth
- 250 gr. low-fat ground beef
- salt, pepper
- 8 tablespoons of butter
- juice of half a lemon
- 50 ml. tomato juice
- 2 eggs
- half a teaspoon of paprika and cinnamon
How is it done?
1. Boil the potatoes well in the pot.
2. Knead the minced meat with salt and pepper and roll it in the size of large hazelnuts.
3. Heat the butter and cook the meatballs.
4. Drain the cooked potato and add broth on it. Make it smooth with the help of a blender. Add your salt.
5. Pour the fried meatballs into the potato water. Bring to a boil or two.
6. Prepare the seasoning with egg yolks in a bowl and pour into the pan. (constantly stirring)
7. Boil for 4-5 minutes.
While serving, drizzle the pepper fried in butter on top of the bowl.
Chickpea Soup Recipe
- 350 gr. chickpeas
- 1.5 liters of chicken stock (about 6 cups)
- salt
How is it done?
1. Put the chickpeas in plenty of water 1 night before and leave them to swell.
2. Boil the swollen chickpeas until soft the next day and drain.
3. Remove the shells.
4. Put the sorted chickpeas through the blender. (in puree form)
5. Add chicken broth to chickpea puree and mix. Take the pot on the stove and bring it to a boil.
6. Boil for 15 minutes on low heat and discard the salt.
Tripe Soup Recipe
- 1 kilo tripe
- Plenty of vinegar (both for boiling and sauce)
- 2 liters of water
- 3 tablespoons of flour
- 2 tablespoons of oil
- 4-5 cloves of garlic
For the dressing:
- 1 egg yolk
- 2 tablespoons of flour
- 2 tablespoons of yogurt
- 2 tablespoons of vinegar
- 1 lemon
For the above:
- Butter
- ground pepper
How is it done?
1. Chop the tripe coarsely.
2. Put it in a large bowl and put half a tea glass of vinegar and a liter of boiling water on it. (leave for half an hour-40 minutes)
3. Then put the tripe in a saucepan and boil it until soft. Drain the first water and add water again.
4. In another pan, fry 2 tablespoons of oil and 3 tablespoons of flour.
5. Add 2-3 glasses of boiling tripe water and 1.5 liters of normal water.
6. Take out the tripe and finely chop it.
7. Add to boiling water.
8. Add the crushed garlic and boil for another 10 minutes.
9. Put the flour, yogurt, egg yolk, lemon juice and vinegar in a bowl.
10. Mix thoroughly with a whisk so that there are no lumps.
11. Add 1-2 ladles of boiling soup water to the seasoning and mix again.
12. Slowly add the seasoning to the boiling soup. Quickly stir the soup for another 2-3 minutes. Boil for another 5-10 minutes.
13. Heat the butter and ground pepper in a pan. On one side, crush two cloves of garlic in 3 spoons of vinegar, dilute it a little, and add a little lemon.
Serve.
Favorite of the celebrations: Wedding Soup Recipe
- 500 g lamb neck
- 1.5 liters of water
For Dressing:
- 5 tablespoons of yogurt
- 3 tablespoons of flour
- 1 egg yolk
- Juice of half a lemon
- 1 glass of water
For the above:
- Paprika or ground pepper
- 2-3 tablespoons of butter
How is it done?
1. Cook the meat thoroughly in the pot.
2. After the meat is cooked, when it cools down, shred it into a bowl.
3. For the dressing of the soup, add yogurt, flour, egg yolk, lemon juice and juice to a bowl and whisk well.
4. Strain the broth from the boiled meat and put it in the pot where we will make soup.
5. Add the yogurt mixture you have prepared into the broth slowly and by mixing.
6. After boiling, add the shredded meat and bring the soup to a boil over low heat.
7. Add salt and boil for 5 more minutes.
8. Pour the sauce you have prepared with butter and chili pepper on it and serve.
