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Tutmaç Çorbası ist eine traditionsreiche anatolische Linsensuppe mit zarten grünen Linsen, Kichererbsen und feinen Bandnudeln. Eine samtige Joghurt-Legierung verleiht ihr eine feine Frische, vollendet mit aromatischer Minz-Chili-Würzbutter und knusprigen Zwiebeln.
Ingredients
Preparation method
Cook Lentils & Add-ins
Rinse the green lentils thoroughly under cold running water. In a large pot, bring the vegetable broth to a boil, add the lentils, and simmer gently over medium heat for about 15 minutes until al dente.
Drain and briefly rinse the chickpeas, then add them along with the ribbon noodles to the simmering broth with the lentils. Simmer everything gently for another 8 to 10 minutes until the noodles are cooked and the legumes are wonderfully tender. Finely grate the garlic cloves and stir them in.
Prepare Terbiye & Thicken
In a separate mixing bowl, whisk together the Greek yogurt, egg yolk, and all-purpose wheat flour (Type 405) until completely smooth and free of lumps.
Chef's tip
The soup noodles or ribbon noodles can be broken slightly before adding them so that the soup is comfortable to eat with a spoon.
Important for the perfect texture: Tempering the yogurt liaison with hot broth reliably prevents the yogurt from curdling and ensures a silky-smooth soup.
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45 min
Under an hour
