Tandir Corbasi – Soup From the Cooking Pit

Maybe your new favorite bean dish:

In Konya, tandir soup is always prepared on baking day. It is named after the cooking pit in which it is cooked. All the ingredients are put raw into an earthenware cooking pot, then the lid is put on and sealed with a paste of flour and water. The cooking pot is placed in the hot ashes left in the pit after baking bread early in the day. The soup boils in it and is ready in time for the midday meal.

The fact that lentils and bulgur (shredded wheat) and tandiraehn cooking pits were found at the archaeological site of Catalhoeyuek, not far from Konya, indicates that the precursor of this dish was eaten in Konya 7000 to 8000_years ago.

Put mince, fat and onions in a saucepan and roast for 4-5 min, stirring occasionally. Add tomato puree and stir for liter minute. Add chickpeas, lentils, beans and bulgur. Pour in clear soup, then stir in paprika, black pepper, and mint; cover, bubble, and reduce heat.

Make 2/2-3 hours, until beans and chickpeas are tender. Salt, make another 10 min, then bring to table hot in crock pot.

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