Coming back from 5 week Europe holiday including Turkey, I decided to cook something Turkish. Since the weather here in Australia is cold at this time of the year, I thought a soup would be the best.
This was one of my Dad’s favourite soups growing up in Northern part of Turkey where the cuisine heavily relies on legumes, especially during winter months. Later on, it became my favourite soup. Because of eriste sticking out of spoon with every spoonful of this soup, my Dad named it Bacakli Corba (leggy soup).
The recipe below is my grandmother’s recipe. It was difficult to come up with the right measurements as she never measured anything while cooking. I managed to put it together during one of our conversations. Hope you enjoy it as much as I do.
Green Lentils and Noodle Soup or Bacaklı Çorba
¾ cup green lentils, picked over, washed and cooked
1 cup eriste, cooked
2 tbsp plain flour (heaped)
3 generous tbsp yoghurt, in room temperature
2 tbsp butter
3 tsp dried spearmint
• Whisk together plain flour, egg and yoghurt in a large pan. Add 8 glasses of water and boil. Once it is boiled, add cooked lentils and eriste. Season with salt.
• In a separate small saucepan, melt the butter and add dried spearmint. Let it smoke a little without burning.
• Add it to the rest of the soup and serve warm.