Ekşili Çorba (Sour Soup) is a traditional Turkish recipe for a classic wheat, bean and aubergine soup soured with sumac. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Sour Soup.
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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
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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