Domates Çorbası

A smooth Turkish tomato soup enriched with butter and finished with cream, simple and deeply satisfying.

Ingredients

• 1 kg chicken thighs
• 1 cup yufka pastry
• 2 tsp finely chopped red onion
• 1/2 tsp Aleppo pepper
• 1/4 cup olive oil
• 1 cup baby potatoes, sliced
• a handful of fresh mint, chopped
• a drizzle of toasted pine nuts
• 1 cup beef stock

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the minced garlic and finely chopped red onion gently until soft and fragrant.

2. 2

   Stir in the sweet paprika and ground sumac, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the red lentils and ripe tomatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the beef stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the red lentils is tender, about 25 mins.

6. 6

   Stir in the simit rings and continue simmering for a few minutes more, until heated through.

💡 Tips