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Turkish Pressure Cooker Soup

Today we have a recipe from Ayeesha, of the Taste of Pearl City blog. She lives in Germany but is not German. She proposes a Turkish soup but is not from Turkey! She is Indian and has lived and traveled all over the world including living in the United Kingdom. Where she was exposed to a wide variety of ethnic people  and the English, too!  Her husband has an adventurous palette which inspires her to cook all kinds of cuisines.

Ayeesha says that nowadays you can find coriander leaves even in the normal supermarkets in US and UK. If you couldn’t you can definitely find them in Asian grocery stores like Indian, Pakistani or Arab shops. In case you still can’t find fresh coriander, dry leaves or parsley will be great substitutions.

Ayeesha’s Pressure Cooker Turkish Soup
1 Cup Red lentils
1 Onion- chopped
1 Carrot- chopped
1 Small Potato- chopped
1/2 cup Celery, leeks any vegetable of your choice- chopped
3 cloves, Garlic
3 tsp, Olive oil
1/2 Tbsp. Rice
1/2 tsp. Paprika powder
2 stalks, fresh Coriander
Salt as required

 Chop the vegetables roughly, it doesn’t have to look neat. Wash the rice and lentils and put them in a pressure cooker. Add all the chopped vegetables, paprika, salt and 2 1/2 cups of water. Pressure cook for 3 to 4 whistles [or 8 to 10 minutes]. Let it cool down for a while, then blend it in a blender.

Return to the cooker again. In a separate pan, add olive oil and then add the finely chopped garlic and fry it for while. Add this garlic oil to the soup and finally add the chopped coriander leaves.

Serve the soup warm with some bread.

Photo Credit: Taste of Pearl City Blog

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7 Comments

  1. What are whistles? Is this a measurement of time?

  2. kuby2u, great catch! Yes, since the author of this recipe is Indian her pressure cooker has a weight-modifyed valve that goes up and down regularly to expell extra pressure while it operates (we have those in Italy, too!) so they use that as a way to keep track of time, as well! Ayeesha should be around to correct me soon, but I believe it translates to about 8 to 10 minutes under pressure!

    Ciao,

    L

  3. Coriander leaves are usually called cilantro in the US.

  4. Hi, Thank you for the lovely comments. Normally when you are using a pressure cooker , you use the whistle which gives a sound, that helps you judge whether it’s cooked or not. If you are using a pressure which doesn’t give any sound, then it must be approximately 15 minutes to get the lentils cooked. Hope it helps, if you have any further doubt, please feel free to contact me.

  5. Good, thick, hearty soup. The garlic and the cilantro added at the end make the soup very tasty (I used a little more garlic than what was called for). I do not blend it in a blender. This soup freezes well.

  6. Is it really just 1/2 TBSP of rice?

    1. Ayeesha will know for sure but it could be – sometimes rice can be used as a thickener in the soup.

      Ciao,

      L

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