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This Turkish Cuisine video shows you how to make Mercimek Corba, or Lentil Soup part 1/2.
Tags:How to Make Mercimek Corba Part 1/2,cooking lessons,cooking tips,kitchen skills,lentil recipe,lentile soup,red lentil soup,turkish cuisine,turkish lentil soup
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Janine Aloisi: Hello and welcome to Turkish cuisine. Traditional Turkish Cities are typically located along historical trade routes, notably the silk and spice routes. This is where many of the best Turkish dishes were created by imperial chefs during the Ottoman Empire. Some of the superior qualities that they were required to uphold are apparent even today in traditional Turkish cooking, that is why we love introducing this style of cooking into your home. So, let’s get started in Jennifer’s Kitchen.
Jennifer: Hello and welcome to my kitchen. Here at Turkish cuisine, we always try to make home style Turkish cooking and today, we’re going to start off with one of Turkey’s most famous soups. It’s a lentil soup. It’s a red lentil soup called Mercimek Corba and we eat it all year round. Soup is eaten almost any time of the day in Turkey, especially this one. This one you can eat in summer or in winter. It’s the most popular one and it’s the most delicious one in my opinion.
For our red lentil soup, we’re going to need one cup of red lentils, one tablespoon of coriander seed, one medium size onion, whole; a teaspoon of salt and five cups of water.
What we’re going to do is take our red lentils and you have to make sure you wash these. We have to wash and rinse them very well. You’ll see as you’re washing them all the dust that’s coming up off it. Just wash and rinse, wash and rinse until you get a nice, clear water color.
Here, we don’t have to add boiling water because we want it to simmer all up at the same time, so you just want to use room temperature water, five cups for every one cup of red lentils.
All we have to do is wait for it to come to a boil. It’s a really easy soup. You see there is like minimal ingredients and what we’re going to do before we put anything in is wait for it to come to a boil, so we can start skimming off that scum.
Now, it’s time to skim up all that scum. You could just take your spoon and gradually start skimming and then once all the scum is off, you can add in your whole onion and let that boil together but you don’t add the salt or the coriander seed until much later.
Once you skim it all off, we’re going to throw in our onion whole. We really want the onion to cook tender and juicy in there. It’s going to give the whole soup a great flavor and now is a good time to lower your heat and let it simmer for about half an hour, at least 20 minutes to half an hour and you can leave it uncovered at this point because otherwise, everything’s going to rise and tip over and you don’t want that.
Once this is boiling a little bit, we’ll add in our seasoning and towards the end, we’ll run it all through the blender and puree up that soup really nicely.
We’ve been waiting about five minutes for our onion to get nice and tender and now is a good time to add in our seasoning. One tablespoon of coriander seed and I like to add about a teaspoon of salt and you could taste this. If you need more salt, later on, you can always add it.
What you want to do, just give it a good mix and just let this boil up really nicely together until you see that the lentils have really expanded. So even though they’re open, that doesn’t mean it’s cooked. You still got a lot of cooking to do, at least maybe another 20 minutes and really let those flavors get in there nicely.
If you see a little scum coming up on top, that’s okay, that’s just the aroma from the onions. Now is a good time to just let it simmer on a nice, low heat for about 20 minutes.