Sour Soup

Sample Dishes from Turkish Cuisine

Sour Soup (Ekşili Çorba)

Dövme1/3 cup60 gr
Chickpeas1/3 cup60 gr
Red split lentils2/5 cup75 gr
Water6 1/2 cup1300 gr
Eggplant1 small size100 gr
Tomato paste2 1/2 tablespoon25 gr
Salt2 teaspoon12 gr
Garlic5 clove15 gr
Sumac sour1 teaspoon7 gr
Butter or margarine4 tablespoon40 gr
Mint2 tablespoon2.6 gr


Soak dövme and chickpeas overnight with 1 1/2 cups of water. Add remaining water. Cook in a pressure saucepan for 45 minutes or until tender. Stir in washed and drained lentils, unpared eggplant cut into 1 cm (1/2 inch) cubes, tomato paste ant salt; mix. Cover and simmer for 25 minutes or until lentils and egg plant are tender. Before removing from heat stir in minced garlic and sumach syrup. Melt margarine in a skillet. Stir in mint leaves; mix. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy174 cal
Protein6,8 g
Fat6,6 g
Carbohydrates23,2 g
Calcium30 mg
Iron2,05 mg
Phosphorus119 mg
Zinc1 mg
Sodium791 mg
Vitamin A316 iu
Thiamine0,12 mg
Riboflavin0,09 mg
Niacin0,90 mg
Vitamin C1 mg
Cholesterol0 mg

Regional Characteristics:

The recipe is taken from Kahramanmaraş province. It is usually served for breakfast. Instead of eggplant, coarsely chopped purslane (semizotu) can be used. If sumach syrup is not available, pomegranate or unripened grape syrup or plum paste or 2 tablespoons of lemon juice can be substituted.