Tandir Soup

Sample Dishes from Turkish Cuisine

Tandir Soup (Tandır Çorbası)

Chickpeas1/3 cup60 gr
Water6 cup1200 gr
Potato5 small size250 gr
Onion1 small size30 gr
Butter or margarine4 tablespoon40 gr
Tomato paste1 1/2 tablespoon15 gr
Salt2 teaspoon12 gr
Bulgur 1/3 cup50 gr
Mint1 tablespoon1.3 gr


Soak chickpeas overnight with 1 cup of water. Cook in a pressure saucepan with 2 cups of water for 40 minutes or until tender. Set aside. Cook potatoes until tender. Peel and grate (or mash) while still hot. Set aside. Saute chopped onion in margarine for 1-2 minutes in a saucepan. Add tomato paste, chickhpeas with liquid and water mixing well. Season with salt. Bring to boil. Stir in bulgur; mix. Simmer for 20 minutes or until bulgur is tender. Dilute mashed potato with 1 cup of soup mixture. Blend in soup stiıring thoroughly. Simmer for 6-8 minutes. Sprinkle with crushed mint; stir. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy144 cal
Protein3,8 g
Fat6,1 g
Carbohydrates19,5 g
Calcium22 mg
Iron1,36 mg
Phosphorus81 mg
Zinc1 mg
Sodium788 mg
Vitamin A205 iu
Thiamine0,09 mg
Riboflavin0,05 mg
Niacin1,16 mg
Vitamin C4 mg
Cholesterol0 mg

Regional Characteristics:

"Tandır" is a type of built in stove, known and used since old Anatolian Turks and still in use in many parts of the country. This soup has been cooked in Nevşehir province in tandır. People in Sivas province call it "Potato Soup" and use minced meat instead of chickpeas.