Mahluta (Mahluta çorbası)
Overview
Mahluta is a lentil soup from south-eastern Turkey, cooked in cities such as Mardin, Siirt and Hatay. Red lentils are simmered with rice or bulgur, onion and pepper paste, then flavoured generously with cumin. It is often left slightly coarse rather than blended, and served with lemon and sometimes fried onions on top. Simple and inexpensive, it is especially popular in winter and during Ramadan, when a bowl of lentil soup is a common way to begin the evening meal.
Pictures
History
The name comes from an Arabic word meaning 'mixed', referring to the mix of lentils and grains. Lentils have been grown in the region since very early times, and mixed lentil and grain soups are shared by Turkish, Kurdish, Arab and Assyrian communities of south-eastern Anatolia and northern Mesopotamia. Each city has its own preferred spices and grains.
Main ingredients
Red lentils, rice or bulgur, onion, cumin, pepper paste, lemon. The soup is built on water or stock and is usually served hot. Diet: vegan; not usually gluten-free.
Recipe outline serves 4 · ~45 min
Ingredients
- 200 g red lentils
- 50 g rice or bulgur
- 1 onion, chopped
- 1 tbsp pepper paste
- 2 tsp ground cumin
- 1.6 l water or stock, lemon
Method
- Fry the onion in oil, add pepper paste and cumin.
- Add lentils, rice and water and simmer for 30 minutes.
- Whisk or mash lightly, keeping some texture.
- Season and serve with lemon and fried onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.