This winter weather is trying to drive us crazy. 30 cm of snow on New Year, +19 in th first week of 2016 and then for a week we enjoyed Lodos winds that made me scared at night, thinking that our balcony would collapse or the windows would break. But guess what? Next week we are expecting some snow again. Global warming you say… Anyway, I simply hope that it will not hit us as badly as last year, when friendly Lodos‘s speed reached 107 km/h and the city looked like a scene of a horror movie after a couple of days.
In the cold weather it is important to have some easy hearty recipes on hand to keep warm. Turks have some brilliant ideas about food. Sucuklu Kuru Fasulye or White Beans Stew is one good example of Turkey’s staple foods, and today’s recipe is another one.
Çorba (soup) in Turkey can be eaten for lunch and dinner, as a starter or main course. Most of Turkish soups are smooth and creamy, with lots of vegetables. At home, in Ukraine, soups are usually cooked with much more ingredients, mostly with meat broth and meat pieces, and never smoothed or blended. Honestly, I was never a fan of Turkish soups. Coming here on holidays, soups that were served in hotels looked more like a baby food to me. But now, ever since I moved here, I realised that in winter baby-looking-food is amazing with the right amount of spices, lemon and crusty white bread :D And most important, it is healthy and not difficult to make.
Do you like lentils? I used to hate it. For its looks and for its taste too. Until I figured out that kırmızı mercimek çorbası (red lentil soup) might be the only convincing option for me to consume this highly beneficial ingredient. What’s good about lentils, you may ask. 1 cup of red lentils will provide you with almost half of one’s daily value of iron, around 35% of protein, and more than half of dietary fiber. It is low in sodium, fat and sugar, but high in phosphorus, potassium, magnesium, zinc, omega fatty acids and provides with 90% daily value of folic acid Continue reading