The name is one of the most entertaining in Turkish food: the noodles are cut long, so lifting a spoonful brushes them against your beard. It is the soup of winter evenings in Konya. With lentils, chickpeas and noodles all in it, it stands in for a meal.
Ingredients
For the soup
For the top
Method
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Cook the lentils
Cook the green lentils in water for 25 minutes until tender.
-
Build the base
In a separate pan, cook the onion in butter for 5 minutes and the tomato paste for 1 minute, then add it to the pan.
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Add the chickpeas
Add the cooked chickpeas and boil together for 5 minutes.
-
Cook the noodles
Add the noodles and cook for 10 minutes until tender, stirring now and then.
-
Finish
Add the salt. Melt the butter separately with the mint and pepper flakes and drizzle it over the soup.
Tips
- Cut the noodles long; cut short, the name of the recipe makes no sense and the texture changes too.
- Lentils and noodles cook in different times, so do not put them in together.
- The noodles drink the liquid as it stands; always add hot water when reheating.
Nutrition
230
kcal
12 g
Protein
7 g
Fat
33 g
Carbs
4 g
Sugar
8 g
Fibre
Values are per serving and approximate.