Sour Soup

Sample Dishes from Turkish Cuisine

Sour Soup (Ekşili Çorba)

Preparation

Soak dövme and chickpeas overnight with 1 1/2 cups of water. Add remaining water. Cook in a pressure saucepan for 45 minutes or until tender. Stir in washed and drained lentils, unpared eggplant cut into 1 cm (1/2 inch) cubes, tomato paste ant salt; mix. Cover and simmer for 25 minutes or until lentils and egg plant are tender. Before removing from heat stir in minced garlic and sumach syrup. Melt margarine in a skillet. Stir in mint leaves; mix. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Regional Characteristics:

The recipe is taken from Kahramanmaraş province. It is usually served for breakfast. Instead of eggplant, coarsely chopped purslane (semizotu) can be used. If sumach syrup is not available, pomegranate or unripened grape syrup or plum paste or 2 tablespoons of lemon juice can be substituted.