Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
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Green Lentils with Egg Noodles
Erişteli Yeşil Mercimek
A hearty soup of green lentils and dried erişte, with onion, tomato paste, chicken stock and dried mint.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- —
- Total
- 35 min
- Servings
- 4
Ingredients
- 1 cup Dry green lentils
- Water, for boiling the lentils, as needed
- ½ cup Dried Turkish egg noodles (erişte)
- 1 tbsp Unsalted butter
- 4 cups Water, for the soup
- 1 cup Chicken stock
- ½ Medium yellow onion, finely chopped
- 1 tsp Dried mint
- 2 tsp Table salt
- 1 tsp Turkish red pepper flakes
- 1 tbsp Tomato paste
Method
Rinse the lentils. Cover with water and simmer for 10–15 minutes, until they begin to soften; allow longer if needed. Drain well.
Melt the butter in a soup pot. Add the chopped onion and cook until softened.
Stir in the tomato paste and cook for 2–3 minutes. Add the drained lentils and stir to coat.
Gradually add the chicken stock and the measured soup water. Add the table salt, dried mint and pepper flakes, then bring to a boil.
Check that the lentils are nearly tender before adding the noodles. Simmer until both lentils and noodles are tender, then serve hot.
Cooking guidance
Serve with fresh bread and lemon wedges, with Turkish red pepper flakes available at the table.
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