Hatice Teyze Red Lentils (Kirmizi Mercimek) 500 Gr

Those who are competent in the ancient culture of Anatolian cuisine know that “the better ingredients you start with, the more delicious you can cook.” This is exactly the case with lentils, which is the biggest common point in Turkey’s geography: lentils, which are cooked in every kitchen of every house from east to west, from north to south, which are indispensable for those who know their mouth, and which make a throne for three meals with its soup and tea time with its meatballs, are from the villages of Mardin in Turkey with the hands of Hatice Teyze. It inspires thousands of tastes with its fresh grains and bright Turkish market colours. You will write down the days spent with Hatice Teyze Red Village Lentils, which inspires dishes that fill bowls in the winter and fill the forks in the summer, into positive days.

Hatice Teyze Red Lentils 500 Gr

When we think of lentils, we all think of a delicious soup with lots of spice. If you want to be practical, a clean grilled fish is the best thing to go with, but if you are a little crowded, you can add an oven-roasted rib-eye or stuffed meat to the back and make the final with vegetable rice. If you want your soup to be more delicious, prepare a nice broth from the beef shin and use it. Half a kilo of lentils, 100 grams of leeks, carrots and celery stalks will add a completely different Turkish market flavour to your lentil soup. Also, if you want it to have a unique flavour, you can prepare a bouquet garniture: put some parsley sprigs, thyme, two or three bay leaves and rosemary in a 15×15 cm cheesecloth and make a bundle and tie it with a wax-free string. Do not forget to remove your soup after it is cooked, so that the aromas do not overpower the smell of the soup.