Cesm-i Nigar Soup, a delicious taste that has survived from the Ottoman cuisine, will cheer your palate. Enriching every dish it serves, lentils are a guest of Cesm-i Nigar Soup, one of their soup recipes this time!
Materials of Cesm-i Nigar Soup;
- 1 cup of red lentils
- 1 onion
- Flour (1 tablespoon)
- Half a teaspoon of olive oil
- 1.5 liters of hot water
- Salt (about 1 teaspoon)
For the finishing:
- 1 egg yolk
- Half a glass of milk
- Juice of 1 lemon
- 1 tablespoon of butter
- Dried mint (1 teaspoon)
- Ground red pepper (1 teaspoon)
- Paprika (1 teaspoon)
Preparation of Cesm-i Nigar Soup;
- Chop the onion and fry it in olive oil over medium heat.
- When the onions turn pink, add the flour and mix. Fry until fragrant.
- Then add the lentils that you have washed and drained, mix, add water and cook for about 30 minutes until the lentils are soft. At this stage, you should first boil it on medium heat and then cook it on low heat, stirring occasionally.
- After the lentils are cooked, add salt and pass the soup through the blender until it has a smooth consistency.
- While the soup is cooking, prepare the sauce. In a bowl, whisk together the egg yolk, milk and lemon juice. If your lemon is too watery, you can use half a lemon.
- Pour into a saucepan of boiling soup and stir constantly until it boils again.
- Cook the boiling soup for another 2-3 minutes and remove from the stove.
- For the sauce, put the butter, dried mint, ground red pepper and chili flakes in the pan and mix.
- Pour it into the soup pot and serve hot.
Make sure to close the lid of the pot so that the cooked Cesm-i Nigar Soup stays hot after you turn it off. Because its consistency can be spoiled. Bon Appetit!
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