Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Soup Recipes


Arafat Soup (Soup Recipes)

Banu Atabay's Arafat Çorbası
Main Page » Soup Recipes » Arafat Soup


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Arafat Soup



Instructions:
# Wash the chickpeas and rest them in clean water for overnight. The day after, boil them until they soften.
# Add 8 cups of water onto the chicken thighs and let it boil.
# Add 5/6 cup hot water onto the bulgur, rest it for 10 minutes. And then, add grated onion, cumin, salt, black pepper and crushed red pepper on it.
# Start to knead the mixture. Add flour little by little during the kneading. Make the mixture reach to the right consistency, without sticking to your hands.
# Pick pieces, each of them is bigger than walnut, from the dough and roll them. Place the balls onto a plate, which contains some flour on it, and shake the plate to cover the balls with flour.
# Remove the bones of the chicken thighs and pick the thighs into too small pieces.
# Put vegetable oil into a pot and make it hot. Then, add flour on it and roast the mixture for about 2-3 minutes and then add the grated tomato on it.
# Sauté the mixture for about 1-2 more minutes. Add the water which you boiled the thighs in, into the mixture at once and add the prepared balls also.
# 10 minutes later, add the picked thigh pieces and boiled chickpea on it.
# Meanwhile, whisk the mixture of yogurt, pounded garlic and 1 cup water. When the soup reaches to the boiling temperature, add this mixture into the soup slowly and sprinkle salt. Cook it for 5 more minutes by stirring.
# Sprinkle the dried mint finally, stir and remove the pot from the stove and serve hot.


Note: The mixture of yogurt may be added into the Arafat soup while serving it, without cooking.


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2 chicken thighs
1 tomato
5 tbsp vegetable oil
1 tbsp flour
1 + 1/2 cups chickpea
2 cups yogurt
4 garlic cloves
1 tsp salt
1 tbsp dried mint
8 cups water

For the Balls:
1 cup thin bulgur
5/6 cup hot water
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp crushed red pepper
1 small onion
1 tsp salt
1/3 cup flour