Turkey: Location and People
Turkey sits at the crossroads of West Asia and Southeastern Europe, bordered by the Black Sea, Mediterranean Sea, Georgia and Armenia and neighbors Syria, Iraq, Iran.
A Few Wonders of Turkey
1. Hagia Sophia: Istanbul’s iconic Hagia Sophia is a masterpiece of Byzantine architecture, once a cathedral, then a mosque, and now a museum. Its stunning mosaics and massive dome will leave you awestruck.
2. Cappadocia’s Fairy Chimneys: Cappadocia’s surreal landscape features unique rock formations, perfect for hot air balloon rides and hiking. The fairy chimneys are a natural wonder.
3. Ephesus Ancient City: Ephesus is one of the best-preserved ancient cities in Turkey, with ruins dating back to the 10th century BC. Walk along the marble streets and explore the Temple of Artemis.
4. Mount Nemrut’s Summit: Perched atop Mount Nemrut, the ancient Commagene kingdom’s ruins feature massive stone statues and a breathtaking sunset view. A UNESCO World Heritage site and a must-visit.
People of Turkey
The people of Turkey are a vibrant mix of cultures, blending Turkish, Kurdish, and other ethnic influences. Known for their warmth and hospitality, you’ll find Turks to be friendly and welcoming. From bustling Istanbul streets to laid-back coastal towns, Turks take pride in their rich history, traditions, and delicious food.
Traditional Dress of Turkey
Turkey’s traditional dress is a blend of Ottoman elegance and regional styles. Men wear the “şalvar” (baggy trousers) with a “kaftan” (long robe), while women wear the “entari” (long, embroidered dress) often with a headscarf. These outfits are seen during festivals and celebrations, showcasing Turkey’s rich cultural heritage
Pulses and Recipes
Turkey is a major player in pulse cultivation, ranking among the top producers in the world for chickpeas, lentils, and beans. Pulses thrive especially in the central and eastern regions, where the dry climate is perfect for hardy crops like chickpeas and red lentils. They are not just a key part of Turkish agriculture, they are the heart of its everyday cuisine.
Sitting at the crossroads of West Asia and Southeastern Europe, Turkey is bordered by the Black Sea and the Mediterranean Sea, with neighbours like Syria, Iraq, Iran, and Greece. That unique location is why Turkish food so beautifully blends Middle Eastern, Mediterranean, and Central Asian flavours, just as you’ll taste in this lentil soup.
Today we’re making the classic Turkish Mercimek Çorbası, with a couple of simple pantry swaps from our kitchen in India. We’ve used refined oil instead of olive oil, and Kashmiri chili powder in place of traditional pul biber. The result is still creamy, comforting, and full of flavour, just a little adapted to what we had on hand.
Mercimek Çorbası ( Turkish Red Lentil Soup)
This velvety red lentil soup is humble, hearty and deeply soothing. Simmered with potato, carrot, and fresh tomato until meltingly soft, then blended silky-smooth and finished with dried mint and Kashmiri chili powder bloomed in hot oil, it’s light yet satisfying. One pot, pure comfort in every spoonful.
You need:
100 gm red lentils (masoor dal)
1 tbsp chopped onion,
2 tbsp chopped carrot (optional but classic)
2 tbsp cubed potato (makes it creamy)
2 tbsp grated tomato
1/2 tsp cumin
2 tbsp olive oil/ refined oil
Salt and pepper to taste
For topping: ¼ tsp Kashmiri chili powder/ pul biber (Aleppo pepper), ½ tsp dried mint powder.
Method:
- Rinse the red lentils thoroughly under cold water, then soak for 10 to 15 minutes.
- Drain well and set aside.
3. Peel and finely chop the onion.
4. Peel the carrot and potato, then cut them into small cubes.
5. Grate the tomato and measure out 2 tablespoons, discarding the skin.
6. Heat oil in a pot over medium heat.
7. Add the finely chopped onion and sauté until soft and translucent.
8. Stir in the cumin seeds and sauté for another minute.
9. Add the grated tomato and cook on low heat until the oil begins to separate.
10. Then add the potato and carrot cubes, and cook for a minute, stirring well.
11. Add the drained red lentils and 3 cups of hot water to the pot, and bring to a boil.
12. Reduce the heat and simmer on medium for about 25 minutes, until the lentils are completely soft and mushy and the potato falls apart.
13. Blend the soup with a hand blender until smooth and velvety. Adjust the consistency with a little hot water if it is too thick.
14. Season with salt and pepper to taste.
Note: I used my regular blender for this step, just be sure to blend in batches.
15. In a small pan, heat one tbsp of oil, switch off the heat and allow the oil to cool down a little, add ¼ tsp of Kashmiri chili powder and pour over the soup.
Serve with crusty bread. Turkish squeeze a lot of lemon on top.
With this we come to the end of “Pulses from Asia”
Happy reading, Healthy Cooking!
Coming up next… Beyond Pulses from Asia.
*****
Thanks for sharing!
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You are welcome, Meeta!
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