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Hambone
SF Hammer
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 | | Purred: Thu Mar 12, '09 2:54pm PST | |  | |  | | The Lady who feeds me and loves me most in this world learned to make this soup from her mother-in-law when she lived in Istanbul. This particular recipe and the story of the soup are from http://www.soupsong.com
Turkish Red Lentil "Bride" Soup
(Ezo Gelin Çorbasi)
The origin of this rich Turkish soup is attributed to an astonishingly beautiful girl born in 1909 in the village of Dokuzyol, located on ancient caravan routes in the Barak plain. Ezo had red cheeks and black hair and was adored by camel riders who stopped by her house for water. Her story ends badly, though--her first marriage to a villager was unhappy and she was permitted to forsake him on grounds of maltreatment. Her second marriage took her to Syria and a mother-in-law who couldn't be pleased...and for whom, it is said, she haplessly created this soup. Ezo died of tuberculosis in Syria in 1952, but in the interim had become a legend in her native land in both folksong and film. Her name lives on in this very popular, stick-to-the-ribs soup--which is now traditionally fed to new brides, right before their wedding, to sustain them for what lies ahead. Serve hot to 4-6 people as a substantial first course or a great lunch.
4 Tablespoons butter
2 onions, finely chopped
1 teaspoon paprika
1 cup red lentils, washed and picked over
1/2 cup fine bulgur wheat
2 Tablespoons tomato paste
8 cups vegetable stock
1/8 teaspoon cayenne pepper or red pepper flakes
1 Tablespoon dried mint leaves, crumbled
Garnish: lemon slices and a few mint leaves
Heat the butter in a large saucepan and saute the onions over low heat until they are golden--about 15 minutes. Stir in the paprika, then the lentils and bulgur to coat them in the butter. Add the tomato paste, stock, and hot pepper, bring to a boil, and cook until soft and creamy--about an hour.
When ready to serve, crumble the mint between your palms into the soup. Stir and remove the soup from the heat. Let rest for 10 minutes, then ladle into bowls, serving each with a lemon wedge and a sprinkling of mint leaves (if available) or crushed dried mint.
 Enjoy! |  |  | |  |
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♥Chef- Rooster&hear- ts;
Let's Get- Cooking!
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| | Purred: Fri Mar 13, '09 4:22pm PST | | | | | | My Lady says thank you she adores potato soup and is looking forward to making yours. She has misplaced her momma's recipe and says yours looks close enuf for her. I will get around to posting my secret recipe tortilla soup. So keep it a secret. | | | | |
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Piper
646700
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| | Purred: Sat Mar 14, '09 11:11am PST | | | | | | Mom makes a great split peas soup, It's fairly simple the trick is the bones, if you have a great smoky ham bone, yummm. Ohh and hours of cooking, the slower the better. let it simmer over night. The smell is fantastic | | | | |
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Mouse
I'm An Angel- Baby
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| | Purred: Sat Mar 14, '09 12:18pm PST | | | | | | Mom makes a good soup that you can also freeze.
Taco Soup
2 lbs ground beef ,browned & drained
1 large Onion chopped
2 pkg Taco seasoning
1 pkg Dry Ranch Dressing Mix
2 cans Rotell(diced)
2 cans Diced Tomatoes
2 can kidney beeans
2 can Whole Kernel Corn
5 cups Tomatoe Juice
Brown gr. Beef & onion,drain. Mix in the seasoning mixs. In a Very Large pot mis all other inger. together. This can be heating as you brown the beef. Simmer about 1/2 to 1hr.
You can cut this in half or freaaze part. and just thraw and reheat.
It's great with cornbread | | | | |
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Hazel Lucy
Crochet Maniac!
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 | | Purred: Mon Mar 23, '09 10:31am PST | | | | | | Here's another Turkish Lentil Soup
This recipe comes from a friend who spends much of her time overseas. She made enough to feed 50 people and in 20 minutes the huge pot was empty!
Lentil Soup (Mercimek Corbasi)
3 cups lentils (usually red, but I used brown)
5 cups water
5 cups chicken broth (or bouillon with water)
1 onion
1 medium potato (cubed or shredded)
2 carrots (sliced or shredded)
Salt and pepper to taste
(I also added a little butter and some turmeric)
Boil all the ingredients together until the lentils are soft and falling apart. Add more broth if necessary. When lentils are soft, put a colander over another pan and push the soup through the colander. Throw away the ‘skins’. (I didn’t do this – I used a hand-held blender and simply pureed the soup in the pot, ‘skins’ and all.)
Doesn’t say how many it serves, but I multiplied it by 5 and served 50-60 people.
Serve with fresh lemon wedges and mint if desired and always serve bread on the side. | | | | |
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That Taco Soup recipe sounds like Heaven...can't wait to try it..*Cisco grabs his little spoon*...
