Mercimek Çorbası
Red Lentil Soup                             

Ingredients
½ cup Red lentils, washed and drained
1 Yellow onion, medium size, roughly chopped
2 tsp. Salt
10 cups Beef stock (or vegetable stock)

For the roux
2 tbsp. Butter
2 tbsp. Flour

For service
1 tbsp. Butter
1 tsp. Red pepper flakes
1 Lemon, cut into 4 wedges              

Instructions
In a large pot combine the lentils, onions and beef stock. Add salt and start cooking over medium heat until the lentils and onions melt, approximately about 35-40 minutes. Pass the soup through a sieve or use a hand blender to make a smooth soup. To prepare the roux, in a small pan melt the butter and add flour and cook for about 10 minutes until the flour smell is gone. Add this roux to the soup and mix well. In a separate pan melt the butter and add the red pepper flakes and take off the heat immediately as to not burn the peppers. Serve this butter sauce over the lentil soup along with lemon wedges.

Yoğurt Çorbası (Yayla Çorbası)
Yoghurt Soup

Ingredients
10 cups Beef stock (or vegetable stock)    
½  cup White rice, washed and drained
2 cups Yoghurt
1 Egg
1 tbsp. Flour
2 tsp. Salt

For service
1 tbsp. Butter
½ tbsp. Dry mint                                         

Instructions
Heat the beef stock in a large pot. In a bowl mix the yoghurt, flour, and egg. Add a ladle full of the heated beef stock, and then pour this into the big pot while stirring. Add the rice and cook over low heat for about 15-20 minutes, stirring occasionally. Take off the heat and add the salt. In a separate pan melt the butter and add the mint and take off the heat immediately as to not burn the mint. Portion the soup into cups and serve this butter sauce over the soup.

Ezo Gelin Çorbası
Red Lentil Soup with Spices (Bride’s Soup)

Ingredients
1 cup Red lentils, washed and drained
10 cups Water, boiled
2 tbsp. Bulgur or white rice, washed
1 tbsp. Tomato paste
1 Yellow onion, peeled, finely chopped
2 cloves of Garlic, minced
2 tsp. Salt
1 tsp. Dry Mint
1 tsp. Red pepper flakes
1 tbsp. Butter

For service
1 Lemon, cut into 4 wedges                 

Instructions
Melt the butter in the soup pot, start sautéing onions and garlic, until softened. Then add the tomato paste and continue sautéing for about 5-6 minutes. Add the lentils, bulgur or rice, red pepper flakes, mint, and salt along with the boiled water. Over medium heat cook until the bulgur or rice is completely melted, approximately 30 minutes. Serve the soup with lemon wedges.

Bakla Çorbası
Fresh Broad Bean Soup

Ingredients
7 oz. Fresh broad beans, trimmed and cut into bite size pieces
1 Yellow onion, medium size, finely diced
2 tbsp. Olive oil
8 cups Water boiled
2 tsp. Salt
¼ bunch Dill, trimmed and chopped

For the slurry
1 cup Yoghurt
1 tbsp. Flour
1 Egg

Instructions
In a soup pot, sauté the onions in olive oil until the onions have softened, then add the broad beans and water. In a bowl whisk the yoghurt with flour and egg. Add a ladle full of the hot water and mix well. Then pour this mixture back into the soup pot, and cook until the beans have softened, approximately for about 10 minutes. Right before taking off the heat add the dill and serve.

Terbiyeli İşkembe Çorbası
Tripe Soup

Ingredients
1 whole Tripe (from cow)
10 cups Water, boiled
1 tsp. Salt
2 tbsp. Butter
2 tbsp. Flour

For the slurry
3 Egg yolks
4 tbsp. Lemon juice

For service
½ cup Grape vinegar
5 cloves of Garlic, minced
1 tsp. Salt
1 tsp. Red pepper flakes (optional)

Instructions
Wash the tripe very well in cold water. In a large soup pot, combine with 10 cups of water, and cook for about 2-4 hours until the tripe is completely softened. During the cooking process make sure to skim the scum that forms on top. Once the tripe is cooked, take off the pot and cut into medium dice pieces. Strain the cooking liquid and set aside. In the same pot, melt the butter and cook the flour until it turns pink. Add the hot tripe stock while stirring along with the cut tripe, turn the heat up until the soup boils, then lower the heat. In a bowl whisk the eggs and lemon juice, add into the soup pot very slowly while stirring. In a separate bowl mix the vinegar, garlic and salt to prepare the sauce. Serve the soup with the vinegar sauce and red pepper flakes on the side.