Here’s a Delicious Turkish Mediterranean Soup Recipe
We are sure that this will be one of the best soups you have ever eaten. All of the ingredients in it will contribute a lot to your health.
You’ll be amazed at how delicious it is, as well as allowing you to stay energized all day long and get the daily vitamins you need. It’s both healthy and delicious.
That doesn’t seem possible, does it? Give this recipe a try and let us prove it to you.
We’re going to tire you out in the kitchen today. But when you see the result, you will realize how much it was worth it. Roll up your sleeves, and let’s get to work.
Step by step Turkish Mediterranean soup recipe
Here is an excellent recipe unique to Turkey’s Mediterranean cuisine. Follow the instructions to get the right taste. You will not regret it.
Turkish Mediterranean soup recipe is a bit of a hassle. But also that it is worth it. So don’t worry. You can eat this dish for 2-3 days without getting tired. So, are you ready to take a look at the recipe? Take half a cup of wheat into a deep bowl one night before cooking. Thats all!Turkish Mediterranean Soup Recipe
Ingredients
Instructions
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.Notes
If you didn’t have time to do this or forgot to do it, you don’t have to worry. As a second option, put the wheat in a deep pot and boil it in plenty of water for 15 minutes, then turn off the stove, close the lid of the pot and leave it like this for 1 hour.Nutrition Information
Yield
10
Serving Size
1
Amount Per Serving
Calories 240
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