8 Techniques to Make Great Soups! After this video you will know how to make soup from everything 🍲
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- čas přidán 31. 05. 2024
- Soups have a big place in Turkish cuisine, therefore we have different methods for making over 100 soup recipes. You can add different ingredients and have them as your main dish, or you can have a mild soup before your main dish. Using these methods, you’ll be able to create different recipes according to your own taste, isn’t it wonderful? 🤩
You can find the rest of the recipes in the comments 👇🏻
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Lentil Soup
2 cups red lentils
8 cups water
1 large onion, roughly chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 heaped teaspoon salt
• Rinse the lentils for about two minutes under cold running water to remove any excess dirt and starch.
• Place the lentils and onion in a medium sized pot and fill with the water.
• Boil for 10-15 minutes until it becomes a thick puree.
• Collect the white foam forming on top while boiling. This foam gives the soup a greyish colour and makes it harder to digest.
• To make the meyane (roux), melt the butter in a pan and add the flour.
• Cook for a couple of minutes until it smells like roasted nuts and becomes brown.
• Pour in the chicken stock into the pan and whisk constantly.
• Add the mixture to the soup and season with the salt.
• Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.
• Your velvety lentil soup is ready, and it is such a good base that you can top with many things and turn the soup into an incredible meal.
• For the classical one, top with red pepper flakes and squeeze some lemon. In Cyprus, it is common and delicious to add black olives to soup and adding croutons is always a good idea. You can always sprinkle some roasted kadayif instead of croutons. If you want your soup as a main course, top with some meatballs, red beans, and coriander. For a lighter version, salad, croutons, and some sesame seeds would be great! Finally, Bahar’s favourite - yogurt, black pepper, red pepper, olives and parsley.
Ezogelin Soup
1 tablespoon butter
2 tablespoons olive oil
1 onion, roughly chopped
1 potato, peeled and roughly chopped
1 carrot, roughly chopped
1 tablespoon tomato paste, use 200 ml tomato puree or passata if you don’t have paste
1 tablespoon red pepper paste, dried pepper would do good as well
1 cup red lentil, washed and rinsed
½ cup chicken stock, skip if you are a vegetarian
1,5 L water, (6 cups)
100 g bulgur, (around ½ cup) medium or coarsely ground are better but all would work great
1 heaped teaspoon salt
1 heaped teaspoon red pepper
1 teaspoon black pepper
3 teaspoons dry mint
1 tablespoon butter
• Heat a pressure cooker on high heat.
• Melt the butter and olive oil and add the onion, potato, and carrot when the oil is hot.
• Add the tomato and pepper paste and sauté for a minute.
• Add the lentil and bulgur pour the chicken stock and 1,5 L water.
• Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 15 minutes.
• If using a regular pot, cook around 20 -25 minutes with lid on until all veggies are softened.
• At the end of 15 minutes, turn off the heat and remove the pressure of the pot and open the lid.
• After all ingredients are cooked, blend the soup with an immersion blender until it is smooth.
• To season, add the salt, red pepper flakes, dry mint and black pepper.
• Finally add some butter for a shiny and creamy texture and let it simmer.
Yoghurt Soup
150 g rice
1 L water
2 egg yolks
2 cups savoury yogurt
2 tablespoons flour
2 tablespoons of butter
1 handful of dried mint
1 teaspoon of salt
• Add the rice and water in a large pot and bring to boil. Simmer for 15 minutes until the rice is fully cooked and has fallen apart.
• Meanwhile, in a large bowl whisk the yogurt, egg yolks and flour.
• Once the rice is cooked, slowly add some rice and water to the yogurt and egg mixture to temper it, with a ladle, Whisk well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and sauté dried mint for about 30 seconds.
• Add the butter sauce to the simmering soup and stir well.
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Chicken Soup
850 g chicken carcass, any chicken meat would do great as well
3 tablespoons olive oil
1 onion, halved into four
6 cloves garlic, 4 whole, 2 pureed
2 pinches salt
Half teaspoon black peppercorn
1.5 L hot water
1 tablespoon butter
4 handfuls orzo
1 tablespoon tomato paste
200 g tomato puree
Black pepper
Red pepper flakes
Salt
Parsley
Lemon
• Heat the olive oil in pressure cooker pot and add the chicken carcass to brown.
• Sear the carcass and add the onion and 4 garlic cloves.
• Season with salt and black peppercorn and pour the hot water on it.
• Close the lid and set the pressure setting to high. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 12 minutes.
• At the end of 12 minutes, turn off the heat and remove the pressure of the pot and open the lid.
• If you don’t have a pressure cooker, boiling the chicken on medium heat for 20 minutes with the lid on would do great as well.
• Take out the chickens and shred them into strands by using two forks. It is nice to have some chunks as well.
• Melt the butter and add the chicken shreds back to pot and crisp them nicely.
• Add the garlic puree and orzo and continue to sauté until orzo gets slightly brown.
• Add the tomato paste and sauté for a minute.
• Pour the chicken stock and add the tomato puree to have nice red colour. Cook it for about 10 minutes more.
• Finally, dish the soup and sprinkle some parsley leaves and drop some lemon juice. Enjoy with loved ones.
Pumpkin Soup
300 g pumpkin, 2 handfuls roughly chopped, you can use any vegetable for this soup
1 carrot, roughly chopped
1 onion, roughly chopped
7 cloves of garlic, whole
1 walnut-sized piece of ginger, grated
1,5 L hot water, 6 cups
Parsley
Red pepper flakes
200 g canned kidney beans or any beans or peas
2 handfuls chard or spinach, chopped
• Heat a medium sized pressure cooker on high heat.
• Add the pumpkin, carrot, onion, ginger, and water.
• Close the lid and set the pressure setting to low. When the lid is tight and the pressure is enough to cook, place the pressure cooker on a small burner on low heat. Cook for 8 minutes.
• If using a regular pot, cook around 30 minutes with lid on until all veggies are softened.
• At the end of 8 minutes, turn off the heat and remove the pressure of the pot and open the lid.
• After all ingredients are cooked, blend the soup with an immersion blender until it is smooth.
• Ladle the soup into bowls sprinkle with red pepper flakes and parsley if desired.
• If you want, you can make your soup more fulfilling by adding boiled beans or chopped of greens such as chard or spinach.
Chicken Vegetable Soup with Liaison
2 carrots, diced
1 potato, diced
2 red pepper, diced
1 onion, halved into four
3 tablespoons olive oil
1 chicken breast, diced
1 L water, 4 cups
Half teaspoon black peppercorn
1 teaspoon salt
1 egg yolk
4 tablespoons savoury yoghurt
2 clove of garlic
2 tablespoons vinegar, lemon juice would be great
Parsley
• Heat the olive oil and add the chicken breast to sauté in a pot.
• Then add the potato, carrot, red pepper, onion and continue to sauté.
• After all ingredients are browned add the water. Let it boil for 10 minutes.
• Meanwhile to make the liaison, whisk the egg yolk, yoghurt, garlic and vinegar.
• Once the vegetables are cooked with a ladle, slowly add some soup to the yogurt and egg mixture to temper it. Whisk well after each addition.
• Take out the onion and add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 10 minutes, stirring occasionally.
• Dish the soup and sprinkle some parsley leaves.
• Enjoy with loved ones!
Mushroom Soup
2 tablespoons olive oil
1 teaspoon butter
400 g mushroom, sliced
1 onion, diced
5 cloves garlic, sliced
1 L Water, 4 cups, use half milk half water if not using cream
1 cup brown stock
100 g cream, 35% fat
1 teaspoon salt
1 teaspoon black pepper
Half teaspoon dried oregano
1 pinch red pepper flakes
Parsley, to garnish
• Heat the olive oil in a large pot on high heat and sauté the mushrooms.
• Add the onion and garlic and continue to sauté. Spare some mushrooms to garnish.
• Pour the brown stock and milk before it is hot and cook for 10-15 minutes. Instead of milk you can add cream directly to the soup.
• Lastly, blend the soup with an immersion blender till the texture becomes creamy and smooth.
• Dish the soup and sprinkle the mushrooms, red pepper flakes and parsley. Bon a petit!
Cypriot Tarhana
3 kg sour yogurt
1 L of milk, use fresh milk if you can find
1 kg split or crushed wheat*
8 cloves of garlic, halved
1 cup boiled chickpeas
1 tablespoon of salt
• Depending on your preference, sour your homemade yoghurt or village yoghurt you bought on the counter for 1 whole day.
• Then, to get rid of the lumps, put it in a pot and stir with a wooden spoon.
• Place the pot on the cooker and when it starts to boil, stir it again with the wooden spoon. When it starts to bubble up, add the yarmas slowly and the garlic dividing them in two. Then, add the milk - still slowly - and stir the mixture till it reaches the consistency of sloppy dough. Add in the chickpeas
• When this cools down, it should have the consistency of dough. Take 2 big handfuls each, put them in fridge bags and place them in the deep freeze.
Cooking the tarhana
400 g tarhana, 1 pack
1 L hot water
2 tablespoons butter
½ bar halloumi, diced
• Empty a packet of tarhana into a pot with 1 L boiling water in it and cook gently on low heat
till the tarhana is tender.
• Then, increase the heat and cook for 35-40 minutes
the tarhana should have a thick consistency.
• Meanwhile, melt the butter and add the haloumi to fry nicely. Do not turn the haloumi until it nicely sealed. Otherwise, it can lose it is consistency.
• When haloumi get crispy and brown it is ready.
• Add this as you are about the serve so that the butter and halloumi can sizzle and your
soup will be a treat for the eye, nose and ear!
* Tarhana is best done with yarma.
However, if you cannot find it and use whole wheat,, soak the wheat in water a day before cooking. The Next day, after 20 minutes of scalding, put them through food processor.
According to its consistency, when preparing the meal you may have to use less milk.
Wow Refika, you always go above and beyond 🥰🥰🥰
Thank you for posting all recipes. Some are new for me and combination is really interesting. Will try all of them!
How do you dry out the mixture? And for how long? We're in South Africa, with the start of summer. With the drying process, won't the wheat start to ferment, making you sick if you reconstitute the dried out mixture into a soup? Thank you kindly, much appreciated. I simply love all your videos, it's very educational and informative. Thank you for sharing it with the world. Blessings 😁
Wow! TY!
Pls share the measurements for lentil soup
It would be great for schools to have soup available everyday for every child. More nutritious than a frozen pizza or "nuggets". Healthier children are less grumpy. So parents and teachers would be happy, too. ;)
Yess yess yess.. and a tasty soup is really the easies it eay to eat veggies
Liquids are too messy, I'm against fast food but soup will have different problems
@@aluminiumknight4038 Soup is a staple in school canteens in my country, it's always (and I do mean always) available, from kindergarten to universities, and that has never been a problem.
I feel this soup making is much easier than pizza, cakes, buns, etc.
It's an absolutely brilliant idea, for a host reasons! So inexpensive, can use leftovers, it's nutritious. Even cold soups! Gazpacho, cucumber dill...
Hi Refika, I am from India. You don’t know how you saved me. My son is a soup lover and I was fed up of making clear soups, sweet corn soups and Tomato soups for him. Turkish çorbalar are gems in a treasure. çorba tarifleri için çok teşekkürler. Ellerinize sağlık.
For many decades we in USA have been told that French cuisine is the pinnacle, but that is because the chefs have a reputation for perfection that is easy for marketing. I went to a nice Turkish restaurant in Chicago and had a memorable meal that made me realize that food from a huge region of the world has been hidden from us -- probably for political reasons. Your channel is an excellent survey of Turkish cuisine, and 41k views in the first week is too low. Everyone should try Turkish food!
Thank you for the nice comments! I wish everyone was as open minded as you are but most people struggle even with trying new flavors. I was raised in Turkey and after moving to the States many years ago, I thought that fruits and veggies didn't taste the same here, although they looked picture perfect!. Initially, I wasn't quite sure if that was my biased impression, but after many trips to my homeland, I objectively realized that they do taste different..not sure if it's the soil, the air or what but I don't blame some Americans for not liking vegetables cause they don't know any better..I'm glad you were able to have such a positive experience even on US soil but I can guarantee you that same food in Turkey would taste even better and much cheaper!
Is it the one on Divison St :) I love that one
@@sinanismen90 YES! Cafe Istanbul.
From Denmark here .....
Turkish food has been recognized in my country for decades for its freshness and use of wonderful flavors.
No need to compare to other cuisines :-)
They all have their various forces, I think.
French food is so boring. Middle eastern and Asian food is much better.
Soup is probably the most nutritious, healthy way to eat not just vegetables, but most ingredients. I am absolutely thrilled to see recommendations that it be used to ensure children from all walks of life get sufficient nutrition. This channel is fantastic and should have far more followers than it does.
For the cream soups, if you will blend it then forget the cream and add cashews to the hot liquid. It will come out creamy and smooth with no dairy
Hooray! Spare the cows. Yes, I'll try that, thank you.
Check to make sure the person you are serving it to isn't allergic to cashews.
Cashews must be roasted, not raw.
@@jovankakhadra8978 I have often used them raw and it's fine but it may taste a bit better if they are roasted
Refika! You forgot #5, and maybe the most important one! 5. Use the leftovers so you don't waste food. Soups are a great way to use those leftovers in the fridge instead of tossing them in the garbage or compost. Especially in the soups you blend. I make a lot of congee based soups; congee is a great base for almost anything else. Thanks for the video!
Ooo nooo it was in my notes have I missed it.. 🥲🥲 ı wanna remake teh video now😭😭 thank you you r so right
Yes! Perfect way to hide those veggies the kids “hate”!
Hi Refika,
I love your channel. My mother was half Turkish, Half German from Detroit, Michigan. But my Turkish grandfather died when I was a small child. Most of my Turkish culture was related to food. But since there are no Turkish restaurants we often ate at Greek restaurants, and my mom made Greek dishes that are common for Turks too. Moussaka, dolmas, chicken and pilaf, baklava, spanakopita, and others. But your channel is opening my experience to more TURKISH food culture, and I love it. Thank you! Thanks you! Thank you! Every one of your recipes I've made has been fantastic.
Those you mentioned as a greek food are not greek. Purely turkish
@@buztuz6206 in the U.S. the Greek restaurants have those dishes. And there aren't any Turkish restaurants.
There are Turkish restaurants all over the US. Just depends on where you live. The small town of Bloomington, Indiana has three Turkish restaurants.
@@defnej WOW! I went to one in South Florida, but it wasn't very good. But I have never seen another one. I need to do some searching. Obviously Bloomington is BLESSED! 😀
@@markothesharko Miami has several Turkish restaurants. One is even listed in the Michelin guide for good price and performance quality. Tons of Turkish restaurants in California. Sometimes they prefer not to publicly call themselves Turkish due to potential attacks.
Refika, WOW, I’m BLOWN away. I’ve always been a huge Turkish food fan, living in a place with No TURKISH cafes or restaurants . Thank you thank you, for sharing these amazing tips combining 2 of my favourite things, Turkish food and soups. And you have given us the recipes. Bless you Woman, you ROCK! I love your taste, it’s just like mine, I’m now looking forward to more of your videos.🙏🙏🙏💕💕💕💕💕🇦🇺
Whenever I feel restless, or a little down in spirit…I always make soup! Never with a recipe, just using my cravings and cooking techniques to enhance flavour. Your video embraces everything I feel about creating soup🥰 You gave me new ideas and have lit my passion for soup-making❣️Thank-you Refika. Can’t wait to try these out🥰
Me also, soup for the soul.
Outstanding! I know too many people who make cookies, not soup, when they are feeling down. You are way ahead of them.
I was raised in KY and love black-eyed peas. Most of the people I know in California have never heard of them. And then, from the other side of the planet, Refika mentions black-eyed peas! I love it!
They’re big in the south, not so much anywhere else.
You should be the ambassador for Turkish food. How much knowledge does she have. mashaAllah.
In Mexico we have different ways to make soups, tortilla soup is very famous but there are a lot more options in our cuisine. I loved your ideas and can’t wait to visit Türkiye to be able to taste all beautiful food from your amazing country. çok teşekkürler güzellik
When watching your channel I've often noticed the similarities between Turkish and Portuguese cuisine, but I never thought I'd find people who love soup as much as we do! Growing up, you wouldn't be allowed to go to the main course if you didn't eat your soup first, and soup is actually always available in every single public canteen in the whole country, and in many private / commercial canteeens too.
Also, we even use the same kind of pasta for the chicken soup, the orzo, which is called "pevide" here (we also make chicken soup with rice instead of pasta and it's also delicious).
Loved the video, as always!
I am a Portuguese Canadian and I definitely love this channel For that reason. I agree a 100% about the soup. As a child it was the only way I ate my vegetables. It was mandatory to eat a bowl of soup before anything else!By the way I love your hair and you are looking very nice these days.. Thank you for your channel and all your advocational information.
Reading your comment, I am thinking of the great Caldo Verde I was introduced to in a small restaurant in Villa Nova, Portugal (for those who don't know). Unfortunately, Isabel sold her restaurant to someone whose standards were 'different'. I am sure she is to this day very missed. I am German but my grandmother was Polish. With her too (and very typical Polish), there is no meal with starting with a soup. Tonight I made Caldo Verde,, but using Kalabasi sausage. Still very good!
Will join the group here. I practically live on soup. Soup and salad is a daily ritual. My family roots were in Europe and I have met people from all over the world - all eager to share their favorite soup recipes and sources. And I make my own broth and stock and freeze so when a spur of the moment soup urge is on, I am prepared!
Soups are absolutely great and fills taste buds, nutrition and your soul too. Soups are hard to find in restaurants in Chicago.
Soups used to be the first course to be served before the regular meal.
From some where in America. I have been making home made soups for breakfast since I am gluten intolerant. It warms the body up and satisfies the appetite beautifully. I spend one day a week making batches and freeze in portion sizes according to the number of people who will be eating. The night before I set a soup out to defrost and breakfast only needs to be warmed up. Easy !
I thank you for your ideas!
Nothing warms the soul like a good hot bowl of soup! These look great!
Glad to come across some turkish channel sharing their cuisine in English! Thank you for sharing the recipes in text as well! In Pakistan, chicken corn soup is always a hit, though people are now developing a taste for lentil and mushroom cream soups as well as for Thai soups. BTW, Great to see so many soup lovers around here❣
In Texas we make a chicken corn soup made with onion, tomato, summer squash, spiced with cumin, sometimes has garlic. It's called calabasita (small squash) bc it's made with calabas but any summer squash will do. Made in all Mexican homes. Sometimes I put diced corn tortillas in it. So good!
I grew up with homemade soup almost every day of the year in Scotland and I do still love making and eating soup, though not quite as often as my mum made it. I'm definitely going to try out some of these soups, I'm all for adding more delicious soups to my repertoire!
I made your pumpkin dessert and the coffee syrup last week and I already bought more pumpkin to do it again. Soooo good, thank you Refika!
That makes you a soup gourmet 🤩 Let us know if you like these recipes as well! And thank you too, it's good to hear that you like it 😍
Thank you for the wonderful gift. When culture shows it’s best. I am from Brazil and live in New York. I’ve been living here for 32 years and travel a lot. I wish I could have the pleasure of meeting you one day.
Many of these we have in Serbia. Not that much mediteranean. But it is interesting that SUPA is in Serbian a clear soup, and ČORBA is always thick. We make clear chicken soup, and when we want chicken like this, we make chicken paprikaš. It is really similar go this čorba you made. Lentils and beans is a staple food. Bean çorba is still the most favourite meal in Serbia. Thanks for this lovely video and ideas for new meals. And Tarana is something absolutely different in Serbia. It is a type of pasta. You great the egg-dough on the grater and leave it to dry in the sun and put it in soups.
Interesting.
I really appreciate the time you guys take to explain and write every recipe. Thanks so much
Agree
Yum! As we move into fall, soups are calling my name. Soups, stews, chili are fall/winter staples.
Hello how’re you doing?
I don’t have words to describe the delight you brought to my 1/8 Turkish roots! My beloved grandfather whose mother was Turkish definitely left serious marks in my taste searches around Eastern Europe and now North America, God rest his soul!
I had NO idea why I was SO obsessed with soup & sadly couldn’t see it in my peers, too (that, AND feta cheese pies!)
I love you & your channel - long live!
;)
Thank you for sharing great Turkish recipes....my ancestors were Turks and enjoyed longevity, now I know why! 😊
Soups are food for the soul. I associated soups with hospitals or sickness before but having lived in Europe for +25 years and tasted some amazing soups, I agree with you Refika, they are good for all times and should definitely go on school menus. Merci beaucoup for these delicious recipes that I'm going to try out real soon. Love from Paris.
I must be Turkish! All of this sounds and looks wonderful!
I have recently discovered you and have been watching your vlog from Toronto, Canada, but I was born in Budapest and I JUST LOVE YOUR style of cooking. It should be fun to create new dishes and watching your videos, I now got a second wind, and using your basic recipes, I now truly enjoy creating a mixture of turkish/hungarian cuisine for friends. ( We do after all have a 150 years of history together).
I’m Turkish and I learned so much from this video. Thank you! ❤
Soups are truly food for the soul. Whenever I miss my mum and granny (both are no longer with us 💔) I make chicken soup. Always use fine angel hair noodles (fide), and as my grandmother used to put quartered whole lemon in the broth to cook with the chicken and root vegitables for truly zesty lemony flavour. Mix yogurt , little flour and egg to enrich the soup and add sour brineniness that adds to the complexity of the dish, and it is traditional. And lastly, we use Savory (Chybritca). You can also add Lovage (Divisil) and plenty of fresh Parsley (Magdanoz)...and be generous with it. Before freezers and all year round available fresh herbs, my mum and granny used to preserve green herbs such as parsley, dill, mint and divisil in salt and olive oil as these herbs loose their aromatics when dried. Da vi e sladko (Bon apetite) 😊
little_misscrafty - What an idea to preserve herbs in oil. We are moving into hard times and preserving is the best way to have variety on hand without breaking the bank. and it tastes good too. I know nothing of the art and would love to learn. Is it possible you could direct me to a video that could teach me. I notice your name is misscrafty so I expect you are resourceful. Thank you for the inspiration.
I am also interested in how to preserve the green herbs. I love fresh parsley, dill and cilantro in particular. So do you just clean the herbs and put them in a jar with oil? I'm afraid the oil will go rancid after a while.
I will not use dried parsley or cilantro. I love fresh dill in my yogurt sauce when I make Çılbır.
@@cynthiakeller5954 hi there are number of CZcams videos showing the method of preserving herbs in oil or salt ( I think the latter salt method is likely too high in sodium for our modern diet, especially if you have blood pressure problems, so should be avoided). From memory, mum and granny simply chopped the herbs packed it tight in sterilised jars and cover with oil. It lasted through winter if kept away from sunlight and in a cold place, winters are freezing cold in Bulgaria, so the basements in our houses were the place for storing things like this. Unfortunately these are my childhood memories, and I don't have the precise method of making or storage.
@@little_misscrafty TY!
Hello! I made ezogelin today (using brown rice instead of bulgur, and fresh mint, brightened with a squeeze of lemon) as a side for dinner. We enjoyed it, my husband had seconds and I had thirds. Comforting, filling, and delicious, thank you for the ideas!
You saved the best for last! Haloumi in butter! Tastes of heaven in the kitchen!
God bless you!
This is EXACTLY what I've been looking for!!! I've several personal reasons why soup is #1 on my list for any meal... YUM!
TIRING of ALL MY OLD STANDBY recipes, these new soups, with the flavorful bases are just the ticket!
I, for one, have already started a new grocery list!
Hello from the USA and Thank YOU for helping me kick my bland diet to the curb!
I can't wait to watch and try more recipes coming out of your kitchen...
AGAIN....
Thank YOU for sharing your expertise!!!!
You are amazing! My dream was to visit Turkey to eat street food. Now, I want to eat from your kitchen. I saved this video, so I can make soup thiswnter. Thank you.
Thank you for this video! I’m cooking for a family member who can only eat liquid foods. This will help me make much more interesting things for her. I love Turkish food, and miss visiting Turkey. Your videos bring a bit of Turkey to my own kitchen.
A very lucky family member to have you make wonderful liquid fare. I often need only liquids too and soups are the best and mist versatile. Super foods.
everytime i see your videos i have the feeling i need to jump on a plane, visit your and your crew and make a cooking course with you. i just love your channel and all the lovely things you cook!!!
I'm Mexican-American from the United States, so love, love that you are educating me with your channel!! Especially with the soups, love soup!!!
Refika is so creative and generous with her cooking. I love watching her videos because I always learn so much.❤
Hey Refika, this video has all the key vocabulary that I will teach in the Food & Healthy Eating unit to my 7th Grade students in China! Thank you yet again for always helping me in kitchen and now with my lesson content! Lots of love to the team ❤.
Çin’ de çalışan bir Türk öğretmen. Ne çok imrendiğimi bilemezsiniz.
Wow! So knowledgeable and easy on the eyes. What a valuable human. The Mark Bittman of Turkey for sure!
I am Inidan Working in Hospitality industry 25+ yera. I love your All recipes All are awesome.
You are the best at representing Turkey, not only at cooking, but also as a culture 👌
Adore how you get right to the essential techniques and ingredients, beautiful job, great teaching style!
This is my first exposure to a video from Turkey, and I rather enjoyed it. Thank you for this. I want to try some of your soups. Blessings from USA.
I love baking different kinds of bread. Soup and bread are magical together.
I just made the Lentil Soup and it is fantastic! I had a bag of lentils in my store cupboard that I bought ages ago to try and be healthy but didn't have a clue what to do with them. Now I do know and I will be buying lentils a lot more often.
Your soups are an excellent way to get veggies into those people that don't like vegetables.
A friend of mine told me she heard on the radio about a weight loss strategy- eating only soups for a while- until you get to the desired weight- no bread if at all possible. with all these techniques of making soup, we can lose weight and feel great, not bored of eating all the time the same thing. thank you!
I am one of those people who can eat soup every day. I loved your techniques for making soup. I can't wait to watch more of your videos.
These soups will certainly help many through a long winter. Thanks for sharing all of these varieties. My mind is already spinning with variations!! Love to you and to your crew, Refika. Be well and stay safe!!!
Excellent 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
In Cyprus we like adding yiouvarlakia to the yogurt soup. These are balls of minced meat, onion and rice, Also, my grandmother, who was from Turkey, made a pastry and filled them minced meat. Delicious!
''' balls of minced meat, onion and rice '' that exists in some soup recipes too, yuvarlak means round in Turkish btw
We use to call that “tatar boregi “Cpriyot Turks.f.renk
One of my most favourite dishes is called “ekşili köfte” - “sour meatballs” in Turkish, which is none other than yiouvarlakia with avgolemono. My mum makes a mean one!
This channel is one of my favourite things on the internet. 🦊🤓 Tesekkurler!
Turkey has the best quisine from which we have been inspired
Lentil soup is my soul food. I sometimes add a potato and a carrot to the base and always home made croutons. Yummy! :)
Adding potato to lentil soup is a winner for me. It softens the soup somehow and makes it more comforting.
My favorite as well 💯
Love this new format! It,s a great way to recycle your old recipes while giving us more ideas to improvise or better plan our meals. Following recipes is a bit overwhelming but once we grasp the basics, we can go by ourselves, inspired by your channel. Keep going! And many thanks!
Watching that halloumi cheese crisp like that has now changed my life! thank you!
I love soups; I'm in the US, moved to FL for a while where it was too hot to really enjoy soup. Now I moved more north where winters are snowy and I love it, and late autumn-early spring I love to keep soup warm in the crock pot and the family dips into it all day for lunch/dinner when coming in or out or when getting hungry. Thanks for this awesome video, I am inspired.
Thank u for these soup tips. I love soups. This video made me miss my grandmother since she use to make the lentil soup for me.
Soups are great one-dish meals, and fantastic comfort foods. Perfect in any season... with a nice wholesome salad, freshly baked bread, and a glass of wine.💕
Thank you. I know nothing about Turkish food, but I learned something from you today. These soups sound interesting. I like how some soups seem to exist across all countries and others are distinct to their own lands. I am glad to know something from your country.
I am a soup maker from Canada. I have just discovered lasagna soup..it was this winters stand by. Sincere thanks for your soup recipes..be well. 🇨🇦
As a confirmed soupaholic I'm looking forward to trying these recipes! Thanks Refika!
you’re one of my cooking idols!! hi, refika 💘
Hey! Hi from Kansas City, MO, USA. I just made the best soup from roasted butternut squash, onions, celery, carrots, garlic, rosemary, and sweet potato for 45min at 375. I then pureed the mixture for my soup and when serving added yogurt and sliced green onions. My husband said one of the best soups he had ever had. I love the idea of roasting the veggies first. LOVE, LOVE your videos!!!!
You are an amazing Chef! I have to come to Istanbul for 2 things, one is to meet you and another is to buy some lovely brass cooking utensils 😄 I am in love with your cookwear!
I wish you all the success! Love from Romania 🇷🇴 ❤️
I enjoyed my time with you. I learned a lot and intend to look into some of the types of soups I am not familiar with. The last one you described sounds fantastic! I have an adult (35 year old ) daughter who loves lentils too and she makes lentil soup often and always offers to share some with us. I always feel so loved when she does this. She also frequently makes chicken and pasta soup as well as split pea. She is such a wonderful cook and so generous and loving. I felt this same kind of love and generosity from you sharing your knowledge and culture with me. I thank you. I subscribed to your channel and look forward to expanding my repertoire as well as techniques. A quick look down your list of postings revealed an extremely tempting array of dishes and I always love learning more things and more ways to cook. I look forward to spending time with you again. Blessings to you and your family my new friend. Sending love from Southern California USA. 🙏🏼♥️Kelly
Kelly hi! It's lovely to hear about you and your daughter, and thank you so so much for your kind words! These are what keeps me and the whole team alive 😍😍 Since it's holiday and gift season now, I'd like to send you a small gift from our shop as a sign of my gratitude. I hope you'll enjoy using them as you keep trying, learning and expanding your repertoire :)
You can reach Ekin from our team via email about details and address information etc. Here's her email address: ekin@refikaninmutfagi.com
Again, thank you so so much! All your lovely comments made my day ❤️
@@Refika Refika’s! You are so generous and so very very kind. It’s such a lovely gesture, however I do not want you to feel obligated in ANY way to send me gifts! I will not insult you by turning your kindness away, but I certainly do not want you to feel the need to gift me with anything but your wonderful cooking and your beautiful friendship. I’m grateful for both. Truly.
Hi Kelly, you're so kind and thoughtful. Of course I don't feel obligated and I wouldn't like you to think that way :) I'd be very very happy if you'd accept it as a gift from my heart ❤️
@@Refika well God Nless you Refika. I did send an email as you had requested and I explained the situation. I feel so blessed to have met you, half way around the world. I’m so honored that you consider me kind. That is my goal in life, that people feel loving energy from me and kindness. I have to say that your spirit is so inviting,I don’t know how anyone could feel anything but loving and kind toward you, beloved.
Thank you so so much ❤️🙏 I think we did not receive your email, have you sent it to ekin@refikaninmutfagi.com ? Or if it would be easier, you can write your email address here and my team can try to reach out to you. We're sorry for the inconvenience :)
Ohhh Refika, I LOVE, LOVE, LOVE the Turkish lentil soup & would have it all the time on my trips to Istanbul!
I am going to make it with veg broth as I am vegetarian. Thank you!!!! Love this video with the variations. U r the best!!!!🙏
I don't often have regrets about being vegetarian and more lately mostly not eating dairy products..... but all these recipes star the things I just don't eat now. And they all sound super-yummy. I'm envious about you going to Istanbul! - maybe I will go too one day.
Súper idea. Woke up this morning thinking about Türkey and soup and look what showed up on my feed. Thank you so much
Aslaam elaikum Refika. I am a uk citizen of Pakistani origin and I always love watching your cooking videos. There was a time when I thought I had watched them all or a lot of them and I stopped watching them for a while but today I watched 2 of your videos and the word ‘Fantastic’ comes to mind.
Well done and please always, carry on creating this wonderfully presented content.
Mohammed.
I absolutely LOVE your idea as far as incorporating this in the school system, or even to make an amazing soup restaurant! Great recipes!
I loved every idea for making soups. Life is better with warm, thick, creamy tasty soups. Thank you!
From Michigan, USA....really enjoyed watching you make soup. I will try a couple of them. Thank you.
I’m going to attempt to make them all. Soon the snow will arrive here in Ontario Canada and these soups will be wonderful. Thank you very much for posting this wonderful video. I really appreciate you. All the comments are wonderful to read, what a great community!
you're so inspiring!!!!Thank you for making it so easy covering every basis of soup
I love how you gave us the full recipe below! Thank you! They all look wonderful!
I am from Florida. I love to make soups and I really enjoyed watching this so I can make different
Soups from your ideas. Thank you for sharing. I did not know much about Turkish cuisine and I am loving it.
Hello from the USA! Thank you for sharing these soup receipes.
Lovely! Now I will definitely expand my soup repertoire beyond pumpkin and mixed vegetables 🍲😋
Just before I turned this on I was thinking about lentil soup. Wonderful options!
I am an expat living in Northern Cyprus and I woul like to thank you for your excellent recipes regarding Turkish cuisine. As an expat I can't buy certain things to make English food so your tutorials are a 'godsend'. Thank you, thank you, thank you xxxxxxxx
I was born in Romania, -south of country- and in that part of Romania we have Turkish influence since we were under Ottoman Empire .In our vocabulary there are words with Turkish roots...I couldn't believe when I saw on your video the word:"CORBASI" - so you also gave us the word "Ciorba"...Thanks, we love ciorba (chiorba) - and just like you, we have to have "ciorba" every day...
What a delightful video, loved watching this. I am of Polish background and have a wonderful book of Polish soups by Barbara Kafka but these were all so unique and interesting flavor combinations I had not considered! And puree soup is something I have never tried to make. Love this, and love the idea of incorporating more soups especially for the little ones
I sometimes add frozen manti (turkish dumplings) and pre-cooked chickpeas in yogurt soup. It becomes Mantili Yogurt Corbasi.
Thanks so much. I feed street people once a week with soup from September to April in Canada. Always love to learn
I love your enthusiasm! This Canadian will drfinitely try some of these. I really like your creativity too.
I very much enjoy your passion when explaining how great soups are. Thank you for the information to bring more flavor and options for soups...they feel like a warm hug in the winter.
I tried ezogelin when you first showed it on the channel and it's become one of our favorites! So simple, yet so yummy!
I love your videos. I remember watching your videos years ago and honestly, you encouraged me to move to Turkey. I’m in love with the way of life. I am and I know it’s crazy.
Soup is my very favourite thing! Such lovely recipes on this video! Thank you!
Having soup on hand is the one way I am SURE to eat well, especially when tired. I loved your earlier Lentil Soup versions, and now I have many more soups to try, Thank you, Refika and team!
Love the soups. Due to long Covid, we have been only having homemade broth. I can do some of these using the broth. Thank you, I always love that what you do comes from the heart. Best wishes Marie xo
❤
"...green greatness..." Love it!
Salad in the soup for 'a warm thing' is quite genius!
Great, thank you for giving us all these soup possibilities. Your culinary talents are off the charts! Keep on keeping on.
Refrika I made your lentil soup yesterday and I made the butter and paprika! Delicious! I’ve always loved lentil soup and I’m Sicilian we also roast cauliflower and add it right on top of the soup. It’s delicious! Soup is my comfort food and I live in the Midwest and our windchills are -35 below so I’ll be eating more of my soup. ❤️
JazakAllah, I was looking for different recipes of soups , my luck 😊I came across yours and I can’t be more grateful . My mom has 5 extraction in one go in the coming week and she will be needing soft food . Your soups have just saved me from a lot of stress and anxiety. Thank you , thank you Thank you. ❤ love from USA♥️Pakistan
Refika I enjoy watching your videos. Please I love Turkish sausages and different cheeses. Please make more of it. Turkish culture is so valuable to all humanity. Thank you for sharing
Soup would be my choice if I could only have one dish for the rest of my years. Thank you Refika. Turkish soup is new to my cuisine :-) Loved the pureed vegetables and of course, the cream.
Thank you! I love soups, always have one or 2 choices of leftover soups in my fridge. So good for quick lunch, snack, or meal. Currently, navy bean soup, fish chowder (creamy version) and asparagus soup are ready to be reheated. Red lentil soup is one of my top choices, just made
some last week. Split pea and either tortilla or hot n sour are waiting to be made next week. I love Turkish and Mediterranean cuisine! Cheers from Texas, near Dallas! Subscribed. I'm making your chicken soup, definitely, next week, split pea can wait. ;-)
I do enjoy all your recipes! I love love love Turkish food!