Tandır Soup
For more than 4 persons
Cooking Time: 90 minutes
1 water glass of black or green lentils
¼ cup chickpeas
¼ water glass beans
2 tablespoons clarified butter
2 tablespoon small peaces of meat or ground beef
2 onions (chopped fine edible)
½ cups bulgur
8 cups of broth water
1 sweet spoon cumin
1 tea spoon black pepper
1 sweet spoon salt
Wet the lentils and chickpeas in potable water from the evening.
In the casserole, roast the onions with oil. Add bulgur and mix. Add lentils, chickpeas, broth. Add cumin, blackpepper. Cover the lid and cook in light fire for a while. Cook for one hour till the beans and chickpeas get soft. Add salt, cook for 10 more minutes, take from fire and wait for 10- 20 minutes, take with the casselore
It is said that the tandouri is used as dish besides tandouri kebab (çebiç) and bread. At the Çatalhöyük excavations, the existence of lentils and bulgur grains were shows that the use of wheat and lentils in Konya has a history of 7-8 thousand years. Lile Anatolian women, the women of Konya continued to cook, soup and even pancake in the fire of tandouri. Tandouri soup is a soup prepared to be eaten in the morning and breakfast after putting all the ingredients into a tandouri after making the bread which continues until the evening.
