Monday, 14 September 2009
A couple of recipes
Cover the bottom of a large pan with olive oil. Add a large chopped onion, one chopped bell pepper and a large peeled and chopped tomato and sautee gently. Add a kilo of prepared green beans, a pinch of salt and a dessertspoon of sugar. Add a little water...not too much..just enough to steam the beans. Bring to the boil, then simmer for about an hour until the beans are soft. Stir occasionally to make sure all the beans are being cooked.
This recipe is delicious hot or cold, and lovely with garlic yogurt.
I never measure out quantities but it doesn't really matter because if your soup is too thick you can water it down.
Place some red lentils in a large pan, add chicken or vegetable stock if you have it, or water. Bring the lentils to the boil and simmer for about half an hour.
In a separate pan, sautee some chopped onion in butter or margarine. When soft add some flour and mix into a paste. Add this to the soup carefully, to make sure it doesn't stay in lumps...a whisk is good for this.
Carry on simmering the soup for another half an hour, stirring occasionally, and at the same time adding seasoning...salt and black pepper....or one or two stock cubes.
The Turks serve mercimek soup with a sprinkling of crushed red pepper (or chilli flakes) and a little lemon juice.
Mercimek soup freezes well and almost seems to taste better on defrosting and re-heating.