Taste and atmosphere
About
A nutritious soup made by blending strained lentils and bone broth, frequently consumed in the morning hours at local artisan restaurants in Sultanbeyli. It is an important part of the morning artisan culture in Istanbul.
Flavors, dishes and restaurants
Cuisine
Preferred by the dense worker and artisan population of the district in the early morning hours, this soup is offered with a special recipe in soup shops in the center of Sultanbeyli. Its difference from classic soups across Istanbul is the dense consistency of fresh beef marrow bone broth obtained from local butchers. It is served with fresh pita bread and chili pepper butter sauce at restaurants in the central bazaar, noted on the Map locations.
Lemon and a small amount of flour are used in the seasoning of the soup. It is one of the most popular local flavors that warms up visitors coming to the district from all over Turkey during the winter months.
Ingredients
- 1 cup of red lentils
- 2 cups of marrow bone broth
- 1 medium onion
- 1 tablespoon of flour
- 2 tablespoons of butter
- 1 teaspoon of salt
Preparation
- Dice the onions and sauté them with flour in 1 tablespoon of butter until fragrant.
- Add the washed red lentils and marrow bone broth to the pot.
- Boil over medium heat until the lentils are completely soft, then blend until smooth.
- Heat the remaining butter with chili flakes and pour it over the soup before serving.
Practical notes before you go
Visit
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- Menus and hours can change; confirm before you go.
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3
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A traditional meat dish prepared by long-term baking in recreation areas and local meat restaurants in the forested areas of the Sultanbeyli district. It is one of the well-known gourmet flavors of Istanbul 's Anatolian Side.
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Sultanbeyli Style Homemade Manti
A traditional type of manti with thin dough and plenty of minced meat, produced by women's cooperatives and local manti houses throughout Sultanbeyli . It sustains the homemade pastry traditions of Istanbul .