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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