Turkish Mediterranean Soup Recipe

Instructions

Take half a cup of wheat into a deep bowl one night before cooking.

Fill the bowl to the brim with water.

Soak it in the water until the time you cook it. The reason why we keep the wheat in water overnight is to shorten the cooking time.

To start cooking, pour the water of the pre-processed wheat.

Transfer it to a deep pot, put 3 cups of water in it and start cooking.

Check the wheat with a fork.

When they start to soften, add the green lentils that you have washed thoroughly.

Check the green lentils often, too. They should not be fully cooked but should be close to it.

At this stage, we will add the green beans.

To prepare the beans, dice them (They must be the size of really small backgammon dice).

After adding the green beans to the dish, mix them.

Continue cooking like this for 15 minutes.

Boil 2 cups of water in the kettle.

Add the washed bulgur to the pot and immediately add 2 cups of boiled water.

Now it’s time for vegetables.

To get the vegetables ready, we’ll chop them into the size of really small backgammon dice, just like the green bean.

Add the chopped eggplant, zucchini, and red pepper to the pot, respectively.

Then add the tomato and pepper paste and mix gently until the tomato and pepper paste dissolves.

Check the water at this stage.

This is a soup, so if it is thicker than the soup water, add hot water.

Add salt according to your taste.

Then add the boiled chickpeas and continue to boil for a while.

We will get a soup in which the vegetables are not too soft. For this reason, controlled cooking is very important.

Now add some pomegranate syrup.

Squeeze the juice of 1 large or 2 small lemons and add it to it.

Mix it all and cook for a short while longer.

Now it’s time to make the sauce for this excellent soup.

Get a pan for it. Begin preheating the pan and add half a cup of olive oil to it.

Wait for the oil to warm up.

When it is well heated, add dried mint to it and after 5 seconds, turn off the fire.

Keep an eye on the peppermint as it burns fast in oil.

Pour the dried mint oil into the soup and boil it all.

Now turn off the stove.

Put some salt in another bowl and add the garlic to it.

Crush the salt and garlic together.

With the stove off, add this garlic mixture to the soup and mix.

Thats all!