Prep
2 mins
Cook
0 mins
Serves
1
Difficulty
EasyTurkey's national anise spirit mixed with cold water until it turns milky white, sipped alongside meze at dinner.
Ingredients
- 600g red lentils
- 1 cup bulgur wheat
- 1 tbsp finely chopped red onion
- 1 tsp dried mint
- 2 tbsp unsalted butter
- 200g ripe tomatoes
- a handful of fresh dill, chopped
- a drizzle of lemon wedges
- 400ml water
- 2 tsp ground sumac
- a generous handful of baby potatoes
- butter-fried pita, for serving
Instructions
- 1
Combine the bulgur wheat and chicken stock in a saucepan, blender, or pitcher, stirring well.
- 2
Add the Aleppo pepper and crumbled feta, stirring gently so their flavor infuses the mixture.
- 3
Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.
- 4
Strain through a fine sieve to remove any solids, if needed.
- 5
Sweeten to taste with butter-fried pita, adjusting gradually until the balance feels right.
- 6
Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.
- 7
Garnish with mint just before serving.
Tips
•Adjust the sweetness gradually, tasting as you go — you can always add more butter-fried pita, but you cannot take it away.
•If serving warm, gently reheat just before pouring rather than letting it come to a boil.
•Make a big batch and keep it chilled in the fridge — the flavor often deepens after a few hours.