Last updated:
Last updated:
İmaret Çorbası
Rice simmered in milk, thickened with an egg-yolk mixture and finished with red-pepper butter.
rinsed
heaped
Bring the milk to a boil, reduce the heat and add the rinsed rice. Cook gently until the grains soften.
Whisk the yolk and heaped spoonful of flour with enough water to make a smooth mixture. Whisk in a few spoonfuls of hot soup gradually to temper it.
Slowly pour the tempered mixture into the soup, stirring continuously. Add the salt and cook gently for a few more minutes, until the egg mixture is thoroughly cooked and reaches 160°F.
Melt the butter in a small skillet and briefly warm the ground red pepper in it. Spoon over the soup and serve hot.
Loosen the flour and yolk with just enough water to whisk smoothly. Warm this mixture with spoonfuls of soup before slowly adding it back to the saucepan.
Slow-simmered beef-bone broth made silky with yogurt, egg yolk and lemon, with garlic and a light dried-mint finish. This terbiyeli version turns homemade beef-bone broth into a smooth, lightly tangy soup. A terbiye is the whisked yogurt, egg-yolk and lemon mixture added gradually to the hot broth; a little flour helps it hold together.
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
A smooth cornmeal and milk soup served with tomato-paste sauce and butter-toasted bread cubes.
A clear fish broth with tender sea bass, potato, carrot and fresh herbs.
Tiny rice-and-lamb balls, chickpeas and tender lamb in a yogurt broth finished with mint butter. Gaziantep yuvalama is a substantial celebratory dish, often described locally as a meal rather than an everyday soup. This home adaptation uses rice flour for the small balls; traditional preparations may grind soaked rice with meat.
A Uşak soup of dry green lentils and coarse bulgur with onion, red pepper paste and dried mint.
An Afyon soup of whole green lentils and thin dried erişte noodles, with onion, tomato paste and flour. A little mint butter can be spooned over each bowl.
Slow-simmered lamb head meat and trotters in a rich broth, with garlic vinegar and pepper butter.
Shredded lamb and rice in a hot garlic-and-red-pepper broth inspired by Gaziantep’s cuisine. The home method uses a regular saucepan and avoids the dramatic flame of specialist beyran service. Longer professional cooking and individual copper-pan assembly give a different result.
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
Red lentils and rice simmer together, finished with onion, tomato paste and cumin.
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
