Sample Dishes from Turkish Cuisine
Thimble Soup (Yüksük
|Chickpeas||1/3 cup||60 gr|
|Water||7 cup||1400 gr|
|Flour||1 cup||110 gr|
|Salt||2 1/2 teaspoon||15 gr|
|Egg||1/2 piece||25 gr|
|Ground Meat||1/2 cup||90 gr|
|Black Pepper||1/4 teaspoon||0.5 gr|
|Oil||1 tablespoon||10 gr|
|Tomato paste||2 tablespoon||20 gr|
|Margarine||3 tablespoon||30 gr|
|Mint||1 tablespoon||1.3 gr|
|Lemon juice||3 tablespoon||30 gr|
overnight with 1 cup of water. Cook in a pressure saucepan with 1 cup of water
for 40 minutes, or untıl tender. Set aside. Reserve 2-3 tablespoons of flour.
Sift rest with salt. Make a hole in center. Add egg and 3 tablespoons of water
to make a medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let
stand for 5 minutes. Roll out into 1 mm thick circle. Cut into small circles
1 1/2 cm (3/4 inch) in diameter with a thimble. Cover and set aside. Combine
ground meat, salt and black pepper mixing well. Shape into marble sized balls.
Brown in heated oil on both sides in a non-stick pan, shaking occasionally.
Heat chickpeas over low heat. Add diluted tomato paste, salt and hot water mixing
well. Bring to boil. Stir in round noodles blending well. Reduce heat. Simmer
for 10 minutes or until noodles are tender but firm. Add meat balls and lemon
juice, stirring well. Simmer gently for 5 minutes. Melt margarine in a skillet.
Stir in crushed mint; mix. Sprinkle over soup before serving. Serve hot.
(in approximately one serving)
|Vitamin A||210 iu|
|Vitamin C||2 mg|
It is a very famous
soup from the Mediterranean Region. It is served as a main dish for lunch or
dinner. Any vegetable dish with yogurt is served as a side dish. Name of the
soup comes from the way of cutting pastry to form noodles.