Sample Dishes from Turkish Cuisine
|Anchovy||10-15 piece||250 gr|
|Onion||1 medium size||60 gr|
|Margarine||3 tablespoon||30 gr|
|Water||6 cup||1200 gr|
|Salt||2 teaspoon||12 gr|
|Carrot||1/2 small size||30 gr|
|Flour||1/3 cup||35 gr|
|Egg||1 piece||50 gr|
|Lemon juice||3 tablespoon||30 gr|
|Thyme||3 teaspoon||2 gr|
Clean and remove
entrails, heads and backbones of fish. Rinse and chop finely. Set aside. Saute
finely chopped onion in margarine for 2-3 minutes in a covered saucepan, stirring
occasionally. Add water and salt. Bring to boil. Stir in diced carrot simmer.
Dissolve flour with water blending well. Stir in simmering mixture gradually
and stirring constantly. Add fish; mix. Simmer for 20 minutes or until tender.
Beat egg and lemon juice well. Add hot liquid into egg-lemon juice mixture mixing
thoroughly. Stir in soup slowly stirring constantly. Season with thyme; mix.
Bring to boil. Remove from heat. Serve hot.
(in approximately one serving)
|Vitamin A||538 iu|
|Vitamin C||2 mg|
It is a very common soup in the Black Sea Region. In lstanbul, other kinds of fısh are also
used to prepare this soup. Some people add potatoes and minced, parsley.