Patlıcan Çorbası

Smoky roasted aubergine blended into a velvety soup with yogurt, garlic, and a drizzle of olive oil.

Ingredients

• 1 kg ground lamb
• 1 cup yufka pastry
• 2 tsp sliced scallions
• 1 1/2 tsp cracked black pepper
• 2 tbsp olive oil
• 200g cucumber
• a handful of fresh dill, chopped
• butter-fried pita, for serving
• 2 cups beef stock
• 1 1/2 tsp dried mint
• 1 cup ripe tomatoes, sliced
• a drizzle of pomegranate molasses

Instructions

1. 1

   Heat olive oil 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 dried mint, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef sirloin and green peppers, 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 beef sirloin is tender, about 40 mins.

6. 6

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

7. 7

   Finish with the pomegranate molasses and adjust the seasoning to taste.

8. 8

   Ladle into bowls, scatter over the dill, and serve piping hot.

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