Tavuk Çorbası

A nourishing chicken and vermicelli soup made from a golden homemade broth with vegetables and lemon.

Ingredients

• 600g fresh mussels
• 300g bulgur wheat
• 2 tbsp minced garlic
• 1 tsp cracked black pepper
• 2 tbsp unsalted butter
• a generous handful of green peppers
• a handful of fresh mint, chopped
• butter-fried pita, for serving
• 1 cup beef stock
• 1 1/2 tsp Aleppo pepper
• 2 red onions, chopped
• a generous spoonful of plain yogurt

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the sliced scallions and finely chopped red onion 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 lamb shoulder and baby potatoes, 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 lamb shoulder is tender, about 45 mins.

6. 6

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

7. 7

   Finish with the lemon wedges and adjust the seasoning to taste.

8. 8

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

💡 Tips