Pastry Soup

Sample Dishes from Turkish Cuisine

Pastry Soup (Börek Çorbası)

Preparation

Soak chickpeas overnight with 1 cup of water. Cook in a saucepan with 1 cup of water for 45 minutes or until tender. Set aside. Reserve 2-3 tablespoons of flour. Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water to make a medium dough. Knead for 3 minutes. Shape into a ball. Let stand for 5 minutes. Roll out into 1 mm thick, sprinkling with flour. Cut into 1 1 mm (3/4 inch) squares. Cover and set aside. Combine minced onion, ground meat, 1/4 teaspoon salt and black pepper mixing well. Pinch off small pieces. Put filling on each square Bring corners together sealing well. Put in a floured pan. Shake pan to coat fılled pastries with flour. Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing well. Boil.  Blend pastries well. Reduce beat. Simmer for 15 minutes or until pastry is tender. Add lemon juice; stir. Melt margarine in a skillet. Stir in mint and red pepper, mixing well. Sprinkle over soup before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

Very tasty and delicious soup. The original recipe comes from Içel province. It is served as a main dish for lunch or dinner with vegetable dishes. In some area it is called "Mantı Soup". In Nevşehir province it is called "Stuffed Soup" where chickpeas and lemon juice are omitted.