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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes 
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Eat and drink, but waste not by excess (Al-A'raf 31) Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes
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| Main Page » Soup Recipes » Noah’s Pudding Soup | |||||||||||
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Asure Corbasi
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# Clean the wheat, chickpea and white kidney bean at the night and wash them. Place the white kidney bean and chickpea in the same bowl and place the wheat into a separate bowl, and add water on them until the water covers the ingredients.
# The day after, Pour the mixture of white kidney bean and chickpeas into a pot with the water in the bowl, and pour the wheat into a separate pt also, and boil them until they soften. # Then divide the boiled wheat into 2 equal parts, and blend the first part until it turns to puree. # Put the vegetable oil and butter into a pot. When the butter melts over medium heat and mixes with the oil, add the diced onion and roast it. # When the onion turns to transparent, add tomato paste and sauté the mixture for a while. Add small chicken cubes into the mixture also. # When the chicken soaks the broth totally, add the boiled chickpea, white kidney beans, wheat and the puree of wheat with their boiling water. Add 4 cups of hot water also into the mixture. # When all the ingredients reaches to the boiling temperature, add the diced tomato and salt in it, and boil the mixture for about 5 more minutes. # Finally, add the finely sliced mint, parsley and lemon juice into the soup, stir it and remove the pot from the stove urgently. Serve it hot. Note: Boiled dry kidney beans, horse beans and corn may be added into the Noah’s Pudding Soup also. http://ml.md/en805  Other Languages |
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