Mung Bean Soup (Maş çorbası)
Overview
Maş çorbası is a hearty soup of mung beans, wheat and chickpeas from south-eastern Türkiye. Maş is the local name for mung beans, small green pulses that cook to a soft, creamy texture. They are soaked overnight together with gendime, pounded whole wheat, and black chickpeas, then simmered in water until very soft. Onion is fried in butter with tomato paste and sometimes pepper paste and added to the pot, giving the soup a warm reddish colour. It is seasoned with salt, black pepper and red pepper flakes, and served hot with lemon and fresh bread.
History
Maş çorbası is an old soup of the region around Gaziantep, Kilis and Hatay, where mung beans and wheat have been grown and dried for winter for a very long time. Pulses and grains like these were the base of many winter soups in village kitchens. The soup appears in the Turkish Ministry of Education's teaching module on regional Turkish soups, which includes a standard recipe for it.
Main ingredients
Mung beans, pounded wheat (gendime), black chickpeas, onion, tomato paste, butter. The soup is built on water and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Chickpea soups · Bean soups · Tomato soups · Barley and grains soups · More soups from Türkiye
Recipe
Method
- 1
Fry the onion in the butter until soft.
- 22 min
Stir in the tomato paste and fry for 2 minutes.
- 3
Add 2 l water, the mung beans, wheat and chickpeas.
- 41.5 h
Simmer for 1 to 1.5 hours, until everything is soft, adding water if needed.
- 5
Season and serve hot with lemon.
- ✓
Serve. About 1h 45m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
