Two Soups from Turkey: Green Bean Soup/Noodle with Meatballs 🌞

Green Bean Soup with Green Lentils and Bulgur
Fasulye Corbasi Sivas



This exceptional, chunky soup makes use of the local produce of the Sivas Province, Nur's
grandmother told her “everything that grows together! the same time goes together wher
a vegetarian variation, substitute vegetable water for the chicken stock

Serves 6 to 8

5 tablespoons canola oil
1 large onion
9 ounces (2 cups) fresh green beans, ends trimmed, rinsed, drained,
cut crosswise into 1/2 inch pieces
2 green cubanelle peppers, stem, ribs, and seeds removed, finely chopped
2 medium tomatoes, peeled and finely chopped
1/2 cup green lentils, soaked in water for 3 to 4 hours, drained
14 cup medium-coarse bulgur
1/2 tablespoon tomato paste
1 teaspoon red pepper paste (optional)
Sea salt
Freshly ground pepper
2 tablespoons butter
1/2 tablespoon dried basil

In a 5-quart pot, over medium heat, heat oil and sauté onion for 4 to 5 minutes. Stir in beans, and
continue to cook for 6 to 7 minutes.

Add green peppers and tomatoes and cook for another two
minutes, mixing well. Add the warm chicken stock and bring
to a boil. Add drained lentils, bulgur, tomato paste, red pepper
paste if using, and salt and pepper to taste. Reduce heat to medium-
low.

Cover and cook until beans are tender, 45 to 50 minutes. Taste for seasoning and add more
salt or pepper if needed

In a small skillet, heat butter until it sizzles. Remove from heat and stir in dried basil. Mix well
and pour over soup.

from "The Turkish Cookbook"
https://www.goodreads.com/book/show/42118474-the-turkish-cookbook

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Noodle Soup with Meatballs and Chickpeas
Kesme Corba Erzincan




Almost every Eastern Anatolian household makes or buys noodles for use throughout the winter. This
healthful soup traditionally uses noodles made from a simple dough, These are cut inio matchstick
size pieces, dried, and stored in cotton bags for the winler. Vermicelli or angel hair pasio can be
used insteod,

Serves 8

1 small onion, grated 3 cups plain strained yogurt (page 233)
1/2 pound ground beef
1 large egg
Sea salt
2 tablespoons butter
Freshly ground pepper
1 tablespoon canola oil
4 to 5 tablespoons flour, divided
1 tablespoon dried mint
8 cups chicken stock
1/2 tablespoon Aleppo pepper
15.5-ounce can (1 1/2 cups) chickpeas, rinsed and drained
3/4 cup 1-inch pieces of noodles, vermicelli, or angel hair pasta

In a medium-size bowl, mix and knead the grated onion, ground beef, and salt and pepper to
foste Sprinkle 3 to 4 tablespoons flour on a jelly roll pan. Using tiny amounts of the meat mixture,
make chickpeo-size meotballs and place on the jelly roll pan {the flour preven them from sticking
When all the meat mixture has been used, genlly shake the pan from side fo side fo coat the meat-
balls wih flour on oll sides,

Bring stock to a boil in a 4-quart pol. Add the meatballs, and cook, covered over medium
heot for 10 minutes. Add the chickpeas, cover, and continue to cook for another 5 minutes. Add
the noodles; cover, eeduce heal1o medium-low, and continue lo cook for another 15 to 20 minutes.

While soup is cooking, combine yogurt, egg, and 1 tablespoon flour into a medium pon,
‘Whisk constantly and cook over medium-low heat until mixture bubbles. (Cooking these ingredi-
ents together prevents curdling and gives a creamy texture to the soup.)

Gradually add the yogurt sauce to the soup and cook for 4 to 5 minutes, whisking constanlly.
Pour soup into a tureen.
ln a small skilet, heat butter and oil; when sizzles, stir in dried mint and Aleppo pepper. Mix
well and remove from heal. Drizzle over the center of the soup in swirls and serve.

from "The Turkish Cookbook"
https://www.goodreads.com/book/show/42118474-the-turkish-cookbook


Slurp from the Middle East!