We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Bean and lentil soup
- Lentil soup
- Red lentil soup
This is a vegan variation of the Algerian lentil soup called Chorba adas. Although it's meat free it will provide plenty of proteins thanks to the lentils. It also contains lots of vegetables and a blend of spices and herbs that will fill the house with delicious scents.
1 person made this
- 2 tablespoons vegetable oil
- 2 onions, minced
- 2 cloves garlic, minced
- 500g carrots, peeled and sliced (about 6 carrots)
- 400g celery stalks, thinly sliced
- ½ teaspoon paprika powder
- ½ teaspoon ground turmeric
- 1 1/2 teaspoons ground cumin
- salt and freshly ground pepper
- 650g red lentils, sorted, rinsed and drained
- 2 potatoes, peeled and cubed
- 500g yellow courgettes, diced (about 2 courgettes)
- 500g green courgettes, diced (about 2 courgettes)
- 1 heaped tablespoon cornflour
- 2 tablespoons plain flour
- 450g passata
- ½ or 1 teaspoon harissa paste
- ½ bunch fresh coriander, minced
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Heat the oil in a large cooking pot. Add the onion and garlic and fry till they start to soften. Add the carrots, celery, paprika, turmeric, cumin, salt and pepper.
- Mix well and cover with water. Allow to simmer, lid on, over medium-low heat for 15 minutes.
- In the meantime, cook the lentils for 10 minutes in unsalted boiling water in a large cooking pot, uncovered.
- Add the potatoes to the vegetables, then add the yellow courgettes and green courgettes. Add water to cover and cook, lid on, until the vegetables are soft, a further 20 to 25 minutes.
- When the lentils are cooked, drain them, rinse them, and drain them again. Add to the vegetables and thin the soup with additional water.
- Take a ladleful of liquid from the soup and stir it with the cornflour and flour till dissolved. Add the passata and harissa. Allow the soup to simmer and thicken for 15 minutes. Add the chopped coriander, season to taste and serve hot.
Red lentils cook very quickly, while other lentils will take longer to cook, so adjust accordingly. Some prefer to cook the lentils in the pot with the vegetables; this will thicken the soup and will render the addition of the flour and cornstarch unnecessary. The problem is that the soup will be harder to digest. Many people complain about having trouble digesting the lentils: cooking them separately and rinsing them afterwards will avoid these troubles.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
A great classic in Turkish cuisine, ezorbelin çorbası is a lentil soup from the south-east of the country. The legend surrounding its origins gives it a very special place in local culture.
What is ezorbelin çorbası?
Ezogelin çorbası is a traditional Turkish soup made with red lentils, tomato, bulgur and rice, and flavored with dried mint, olive oil and peppers.
It is distinguished by its thick and consistent texture, where the ingredients are deliberately coarsely mixed, unlike a velouté. A white roux (mixture of flour and butter) is added during cooking to give the soup even more thickness.
Very popular in Turkey, this soup is consumed as much at home as in restaurants. You can also find çorbası on the menu of most kebapçı, typical kebab restaurants, where it is served with flat bread.
What is the origin of ezorbelin çorbası?
Ezogelin çorbası is a culinary specialty from the southeast of Turkey. Translated literally, çorbası means “soup” in the Turkish language and gelin means “bride”, which gives “the soup of Ezo the bride”.
This mysterious name comes from a legend that is well known in local traditions. The origins of the ezogelin çorbası are thus linked to the tragic fate of a young woman named Ezo, who really lived in the early twentieth century.
Ezo grew up in Gaziantep, a town near the border with Syria. Renowned for her legendary beauty, she was married against her will at the age of 20 and forced to move to Syria. Far from her native country and living in great poverty, she gradually sinked into grief and died young.
As for the soup, different stories explain its appearance. One of them says that Ezo would have prepared it for the first time in order to impress his new family, and in particular his stepmother. Others still think she actually invented it one day when they had almost nothing left to eat, with the only ingredients she had left.
Ezo has remained very present in the memory of the locals and in local folklore. Her sad story is celebrated in songs, poems, and was even taken to the movies, in the 1973 film Ezo Gelin, starring the famous actress Fatma Girik.
Soups in Turkey
Great fans of rich and spicy soups, the Turks very often consume it as a starter, even more during the winter months. It is also an ideal dish to break the fast of Ramadan, the holy month for Muslims, thanks to the fact that it is hearty.
Aside from the ezogelin çorbası, there are, for example, the işkembe çorbası, a garlic tripe soup, and the yogurt çorbasi, made with yogurt and rice, two other pillars of Turkish gastronomy.
But the most popular soup in the whole country is undoubtedly the mercimek çorbasi. Lighter and more velvety than the çorbası, it is also made with red lentils and tomatoes, without the bulgur and rice.
Variants of ezorbelin çorbası around the world
Lentil soups are dishes that have always existed in Middle Eastern cuisine, thanks to the satisfying and nutritious properties of legumes.
Chorba aadess is an Algerian soup, which is also popular in Lebanon and Egypt under the name of shorbat adas. It can be found either in a vegetarian version or with pieces of meat.
Along the same lines, the Moroccan harira is a very rich soup composed of beef, vermicelli, lentils and chickpeas. Moroccans like to taste it, especially during Ramadan.
In India, the traditional spicy lentil soup is called dhaal (also written daal, dahl, dhal) and is made with coconut milk.
Finally, adasi in Iran is a typical dish of Persian cuisine, halfway between very thick soup and stew.
This recipe is validated by our Turkish culinary expert, Chef Dilara Erbay, of Abracadabra Magic Deli in New York.
Chorba adas (Algerian lentil soup) recipe - Recipes
With the cold weather still in abundance, January is the perfect month to celebrate and enjoy soup of all kinds.
From thick, creamy, calorie laden chunky soup, to the water-based and healthier broth or consommé, and the vegetable-laden chili and gazpacho, almost every country around the world has it’s own special recipe.
It is thought that soup could trace back as far as the Neolithic Age, with evidence suggesting that people who should have died out through natural selection were kept alive for a long time before the discovery of Milk, which was later used to keep such people alive. Soup seems the most likely way to nourish these people – perhaps a broth made of boiling water and meat.
Today, I would like to share one soup traditionally prepared in Algeria during the colder months. It has a base of lamb or beef and is rich in vitamins and iron. It is often served in hospitals for sick patients. This soup can be made vegetarian if you like, by omitting the meat altogether. It's a meal in itself as it's very filling and nourishing. I usually serve this soup with Algerian bread or stuffed 'batbout' bread as shown in the picture.
- Algerian lentil soup
Yield: 5-6 servings
Prep Time: 15 minutes (active) | 60 minutes (inactive) | Cook Time: 45 minutes - 1 hour
- about 500g lamb or beef ( bone- in meat, defatted)
- 1 cup - 250g brown lentils (I use Puy)
- 1 large onion, diced fine
- 2 ribs of celery, diced fine
- 2 carrots, diced fine
- 1-2 potatoes, cubed
- 1 courgette, small dice (optional)
- 4 cloves of garlic, minced
- 2 TBS tomato paste
- ¼ tsp sweet paprika and ground cumin
- Hot pepper or harissa (to taste)
- handful of cilantro and parsely, roughly chopped (about ½ cup)
- small pinch of dried ginger powder
- harissa to taste
- olive oil/ salt/black pepper/ water
- Handful of rice or vermicelli (optional)
- Soak the lentils in water for at least one hour.
- Sauté the meat and onion and celery in olive oil.
- Add in about one and half liter of water.
- Add in the seasonings and herbs.
- Bring to a boil, then lower the fire.
- Simmer for about 30 minutes or until the meat is tender.
- Now add in the lentils.
- Simmer for another 15 minutes or until the lentils are cooked.
- Stir occasionally.
- Add in the courgettes now, if you like to use them. And also the rice/vermicelli pasta.
- Turn up the heat slightly and cook for another 5 m or until the rice/pasta is cooked.
۞ Cook's Note: You can replace the meat with a vegetable or chicken stock cube if you like.
Stay tuned for the recipe for Batbout farci . and also another lentil dish, a stew called à Aâdess marqa (lentils with sauce).
Let's keep in touch! Sign up for posts delivered right to your e-mail inbox or subscribe to my feed. You can also 'like' me on Facebook , pin posts on Pinterest or follow me on Twitter for all the latest recipes and updates.
share this post
Algerian lentil soup (Chorba Adas)
After eating stodgy comfort food I’m craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve. I will post the Egyptian lentil soup soon along with the recipe for the Algerian bread Kesra pictured.
I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.
I will post the Egyptian lentil soup soon along with the recipe for the Algerian bread Kesra pictured.
1 onion, finely chopped
2 carrots, finely chopped
2 sticks of celery, finely chopped
3 garlic cloves, crushed
3 tomatoes, chopped
1/2 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
150g green lentils
2 pints vegetable stock
Bunch of coriander, chopped
Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 pound brown lentils
- 3 cloves garlic, minced
- 1 (16 ounce) package frozen whole leaf spinach
- 1 tablespoon dried mint, crushed
- salt to taste
- ¾ cup lemon juice
Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
Bring to a boil reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Chorba Freek / Freekeh Soup – An Essential Algerian Ramadan Recipe
After breaking fast with dates and/or water, Chorba Freek to me is the epitome of the breaking fast meal. Especially here in Algeria, no table seems complete without it during Ramadan.
Food From Across Africa
Here are nine complete menus reflecting the pop-up style of the Groundnut dinner series, including cocktails and juices, main courses, vegetables, sides, and desserts, which are meant to be eaten communally, with family, friends, and .
Author: Duval Timothy
Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes. With its diverse, delicious flavors, African food is “some of the best on the planet,” yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa. Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another—from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration. Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more—the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. “Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth.” A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share.
Chtit’ha Djedj (Algerian Chicken in Sauce)
This Algerian dish is perfect for Iftar, offering oodles of taste and plenty of healthy carb’s and protein to norish and up the energy levels. Serve with a good bread to mop up the delicious juices.
I have altered the recipe slightly using Harissa instead of Paprika to give a little extra kink. To make a more authentic version swap Harissa for 1/2 tsp of Paprika and the stock for water.
Cooking time: 50 mins
Chtit’ha Djedj (Algerian Chicken in Garlic Sauce)
Small Onion, Chopped
5 Garlic Cloves, crushed
1/2 tsp Ras al Hanout
1/4 tsp Harissa
2 Whole All Spice Berries (or if you can get Cubeb Berries, crushed)
2 tsp Tomato Paste
1 can Chickpeas, drained
2 pints chicken stock
Finely chop onion and fry gently in 2tbs oil in large saucepan until starting to soften. Add the chicken and brown for 10 mins, add garlic, spices, tomato puree and Harissa and cook for another 2 mins.
Add stock, stir and bring to boil. Simmer for 30 mins or until chicken is cooked and add the chickpeas simmering for another 10 mins until the sauce has thickened.
Around The World In 30 Days – A Culinary Journey Across The Globe! -A Recap
I did a running roundup of the event and updated it each day and here is how I started the day one post….
The Mega Marathon is back!We are here to blog everyday on the dishes of various countries in an alphabetical manner!
The whole of this month, you will be joining us on a journey through the various cuisines around the world. I am pretty excited to share all that I learnt and cooked for this mega marathon.
There has been a lot of discussions amongst our group members and all of us are so eager to find out which country and which dish has been picked by each one of us!Yes, though we discussed a lot,none of us shared any details.
Last time for the Indian Food Odyssey, I did random recipes. It was really hard looking up for doable recipes especially form the North Eastern states of India. I remember how much we struggled to get out posts done on time.
This time round, I wanted to do a theme.So I selected- Soups and Salads from across the Globe.
The reasons why I chose to do a theme is…
- I wanted to have a focus! Yes! When I was looking for recipes that I could showcase for this event, I had so many bookmarked that I was not sure which one to select and I ended up being super confused very soon. So decided on a simple theme that I could focus on and look for recipes.
- And to make the focus even more pin pointed, I chose lentil based soups and potato based salads! No, please don’t think I am going to showcase the same type of soup and salads everyday. That would be too boring for me to eat and equally boring for you to read! So in between you will also find a non lentil soup and non-potato salad! A small hint- Since I love yogurt, you will be seeing this ingredient to in the form of soup / salad!So keep looking out for them..
- By the time we were talking about this marathon, our group was also talking about making some dietary changes. So with a theme of soups and salads, I achieved two things – One, get the dishes ready for Blogging Marathon and also get a healthy meal!
- And then it would not be fair if I don’t mention that I have some stew instead of soups and some veggie stir fries instead of salad. For some countries, I have prepared a vegetable stir fry as I could not find any salad recipe that I could make. The reason-Either it had eggs or other meats or the ingredients were not locally available / they were too pricey.
- Last but not the least..I learnt a lot about the various cuisines and
that there are many similarities and differences even though the soups
and salads have the same base!
Shall we start our journey?
2.Bulgaria – Bob Chorba – Bean Soup and Shopska Salad-Vegetable Salad
3. Czech Republic – Cesnecka–Garlic soup and Jablko Mrkvovy Salat – Apple Carrot Salad
4. Dominican Republic –Habichuelas Rojas Guisadas – Stewed Red Bean, Potato in yogurt dressing served with Arroz Blanco – White Rice
5.Ethiopia – D’ba Zingi | Spicy Pumpkin Soup and Timitam Salata |Tomato Salad
19. Srilanka – A Sri Lankan Breakfast – Idiyappam , Ala Hodhi and Seeni Sambol
Spicy North African Soup with Capers
The distinctive flavor of capers adds a piquant and sour touch to this spicy traditional vegetarian North African soup.
1/4 cup of olive oil
1 tbs of crushed garlic
1 1/2 tsp of freshly ground coriander seeds
1 tbs of freshly ground caraway seeds
1 tsp of harissa
1 tsp of coarse pepper
1 tbs of tomato paste
1/4 cup of fine semolina
1/3 cup of coarse cracked wheat
3-4 tbs of fresh lemon juice
1/2 cup of capers in brine, well rinsed in plenty of running water
1 pickled lemon with spicy paprika, rinsed and sliced thinly (optional)
salt, as much as desired
4 tbs of fresh coriander or parsley chopped
1. In a saucepan, combine the olive oil, the garlic, coriander, caraway seeds, harissa and coarse pepper.
2. Cook over medium heat and stir the ingredients until they are lightly sautéed.
3. Add the tomato paste, and 4-5 cups of water.
4. When the soup comes to the boil, add the semolina and the cracked wheat, stirring constantly.
5. Allow to simmer for 10 minutes, then add the lemon juice, capers and pickled lemon.
Historical Iranian cookbooks
Although the Arabic cookbooks written under the rule of the Abbasid Caliphate—one of the Arab caliphates which ruled Iran after the Muslim invasion—include some recipes with Iranian names, the earliest surviving classical cookbooks in Persian are two volumes from the Safavid period. The older one is entitled "Manual on cooking and its craft" (Kār-nāmeh dar bāb e tabbāxī va sanat e ān) written in 927/1521 for an aristocratic patron at the end of the reign of Ismail I. The book originally contained 26 chapters, listed by the author in his introduction, but chapters 23 through 26 are missing from the surviving manuscript. The recipes include measurements for ingredients—often detailed directions for the preparation of dishes, including the types of utensils and pots to be used—and instructions for decorating and serving them. In general, the ingredients and their combinations in various recipes do not differ significantly from those in use today. The large quantities specified, as well as the generous use of such luxury ingredients as saffron, suggest that these dishes were prepared for large aristocratic households, even though in his introduction, the author claimed to have written it "for the benefit of the nobility, as well as the public."
The second surviving Safavid cookbook, entitled "The substance of life, a treatise on the art of cooking" (Māddat al-ḥayāt, resāla dar ʿelm e ṭabbāxī), was written about 76 years later by a chef for Abbas I. The introduction of that book includes elaborate praise of God, the prophets, the imams, and the shah, as well as a definition of a master chef. It is followed by six chapters on the preparation of various dishes: four on rice dishes, one on qalya, and one on āsh. The measurements and directions are not as detailed as in the earlier book. The information provided is about dishes prepared at the royal court, including references to a few that had been created or improved by the shahs themselves. Other contemporary cooks and their specialties are also mentioned.