Alaca Soup (Alaca çorba)
Overview
Alaca çorba is a thick winter soup from Gaziantep made from hulled wheat, green lentils and chickpeas. The wheat, called dövme, and the chickpeas are soaked overnight and simmered until soft, while the lentils are cooked separately. Plenty of chopped onion is softened in oil or clarified butter with dried red peppers, tomato paste and chilli flakes, then added to the pot with the grains and pulses. Dried tarragon is stirred in near the end and gives the soup its special aroma. The name means speckled, after the mix of colours in the bowl. It is hearty and warming, and some families finish it with dried mint.
History
Alaca çorba is a registered geographical indication of Gaziantep, where pulses and wheat have been staples for centuries. Researchers at Gaziantep University have studied recipes for the soup spanning more than a hundred years, showing that tarragon and spice balance are central to its character. It is especially loved in the cold months as a cheap, nourishing family meal.
Main ingredients
Hulled wheat (dövme), green lentils, chickpeas, onion, dried red peppers, tarragon. The soup is built on water and is usually served hot. Diet: vegan; not usually gluten-free.
Explore: Lentil soups · Chickpea soups · Barley and grains soups · More soups from Türkiye
Recipe
Method
- 11 h
Simmer the wheat and chickpeas in 2.5 l water for 1 hour, and cook the lentils separately.
- 210 min
Fry the onions in the oil with the dried peppers, tomato paste and chilli for 10 minutes.
- 3
Add the onion mixture and lentils to the pot.
- 420 min
Stir in the tarragon and salt, simmer for 20 minutes and serve.
- ✓
Serve. About 1h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
