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Taste and atmosphere
About
Prepared with local legumes and natural sour flavors, this soup is a nutritious dish frequently consumed during winter in Hasanbeyli homes.
Flavors, dishes and restaurants
Cuisine
The sour soup, which is very filling with the lentils and crushed wheat it contains, is an original part of Hasanbeyli culinary culture. Cooked by adding wild mint grown in the mountain villages of Osmaniye and local sour pomegranate molasses, the soup is among the traditional flavors believed to be healing and can be found in restaurants near the Harita center.
Ingredients
- 1 cup green lentils
- 1 cup crushed wheat
- 2 tablespoons natural pomegranate molasses
- 1 tablespoon dried mint
- 3 cloves of garlic and olive oil
Preparation
- Crushed wheat and green lentils are soaked overnight using classical methods in Türkiye and boiled the next day until soft.
- Crushed garlic and pomegranate molasses obtained from Hasanbeyli vineyards are added into the boiled legumes.
- In a separate pan, olive oil is heated, plenty of dried mint is added, and roasted until fragrant.
- The prepared minty oil mixture is poured over the boiling soup and served hot in Osmaniye style.
Practical notes before you go
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