Mercimek Corba - The Turkish Kitchen скачать в хорошем качестве

Mercimek Corba - The Turkish Kitchen

In Cyprus there are many corbaci's (a soup cafe) where you can get a bowl of soup after a night out partying. I used to enjoy the ritual of having mercimek soup before going home to bed. This is my take on one of my favourite soup recipes. I have added lots of rich flavours, such as roasted garlic and fresh coriander to enrich the soup. I eat this with fresh home made pide and have it as a main meal. Ingredients: 200gr red lentils 1 onion, chopped 6 cloves garlic 3 carrots, sliced handful of coriander leaves 2 tbsp tomato puree 250ml of chicken stock 1 tsp cumin salt and pepper Method: 1. Soak the lentils in cold water in a pan for 2 hours or overnight. 2. Roast the unpeeled cloves of garlic in a hot oven, 200c, for approximately 15 minutes. 3. Wash the lentils in cold water and bring the lentils to the boil in a nearly full pan of water. 4. Skim the top of the lentils when boiled and simmer. Continue to top up with cold water when the liquid reduces. Simmer for approximately 1 hour. Add more cold water when the liquid reduces. 5. In a separate large pan fry the onions until golden brown and add the sliced carrots. Add 2 tbsp tomato puree and pepper. Turn off until the lentils have boiled for an hour and then add the lentils and water to the onions and carrots and bring up to boil. 6. Add the chicken stock or chicken stock cube. 7. Squeeze out the roasted garlic cloves into the soup. 8. Season with salt, pepper and cumin. 9. Roughly chop the coriander leaves and add to the soup. 10. Blend the soup until smooth and thick.