Sample Dishes from Turkish Cuisine
|Chickpeas||1/3 cup||60 gr|
|Dövme||1/2 cup||90 gr|
|Water||5 cup||1 kg|
|Flour||3 tablespoon||18 gr|
|Yogurt||1 2/3 cup||360 gr|
|Salt||2 teaspoon||12 gr|
|Butter or margarine||4 tablespoon||40 gr|
|Mint||1 tablespoon||1.3 gr|
and dövme overnight with 1 cup of water. Cook over low heat with remaining water
in a pressure saucepan for 40-50 minutes or until tender. Combine yogurt and
flour mixing well. Blend in chickpeas-dövme mixture gradually, stirring constantly.
Season with salt. Simmer gently for 10 minutes. Melt margarine in a skillet.
Add crushed mint and red pepper; stir. Sprinkle over soup. Serve hot.
(in approximately one serving)
|Vitamin A||180 iu|
|Vitamin C||0 mg|
This soup is from
the Central Anatolia. In some areas, chickpeas and dövme are cooked without
adding fat and served cold by adding yogurt or ayran. In Sivas province green
lentil is used besides chickpeas. In some recipes, rice is used instead of dövme.