Ekşili Çorba
(Sour Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients

60g Dövme (de-husked wheat)
60g chickpeas
75g red split lentils
1.5l water
1 small aubergine (eggplant) cut into 1cm cubes (do not peel)
2 1/2 tbsp tomato purée
2 tsp salt
5 garlic cloves, minced
1 tsp sumac
4 tbsp butter
2 tbsp mint leaves

Ekşili Çorba
(Sour Soup) Preparation:

Method:

Combine the dövme and chickpeas in a bowl. Cover with 400ml water and set aside to soak over night. Transfer the mixture (and the soaking water) to a pan and add the remaining 1.1l water. Bring to a boil, reduce to a simmer and cook, tightly covered, for about 90 minutes, or until tender. Was the lentils and add to the soup along with the aubergine, tomato purée and salt.

Mix well, return to a simmer then cover and cook for about 25 minutes. Now stir-in the garlic and sumac then take of the heat. Melt the butter in a pan and stir-in the mint leaves. Ladle the soup into warmed bowls and garnish with the butter and mint mix.

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