Adana-Style Lamb Skewers
Hand-chopped lamb and tail fat grilled on flat skewers, with warm flatbread, charred vegetables and sumac onions.
Gaziantep style
Last updated:
Last updated:
Red Lentil and Bulgur Porridge
Gaziantep Malhıtalı Aşı
A soft Gaziantep porridge of red lentils and coarse bulgur with tomato and pepper pastes, finished with hot onion and red-pepper oil.
- Prep
- 5 min
- Cook
- 35 min
- Rest
- —
- Total
- 40 min
- Servings
- 4
Ingredients
Porridge
- 2 cups Dry red lentils
- 1 cup Coarse bulgur
- 6 to 7 cups Water
- 2 tbsp Tomato paste
- 1 tbsp Pepper paste
- Table salt, to taste
Onion topping
Method
Rinse the red lentils. Put them in a pot with the measured water and bring to a boil. Skim off the foam.
Add the bulgur. Simmer, stirring as needed to prevent sticking, until the lentils and bulgur are very soft and form a loose porridge.
Stir in the tomato paste, pepper paste and table salt. Simmer for 5–10 minutes more.
Meanwhile, cook the finely chopped onions in the sunflower oil until softened and just beginning to color. Remove from the heat and stir in the pepper flakes and black pepper.
Pour the hot onion and pepper oil over the porridge and serve hot.
Cooking guidance
Serve with turşu and fresh bread.
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