Sebze Çorbası

A rustic medley of seasonal vegetables simmered in broth with a butter and tomato paste base.

Ingredients

• 400g fresh mussels
• 300g pide bread
• 1 tbsp minced garlic
• a pinch of cracked black pepper
• 2 tbsp olive oil
• 200g red onions
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 2 cups chicken stock
• 2 tsp ground cumin
• 200g cucumber
• a drizzle of crumbled feta

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the minced garlic and sliced scallions gently until soft and fragrant.

2. 2

   Stir in the cracked black pepper and sweet paprika, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef sirloin and eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the water, 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 30 mins.

6. 6

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

7. 7

   Finish with the plain yogurt and adjust the seasoning to taste.

8. 8

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

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