Turkish Bride Soup



We’ve paused for few days the pubblication of #sussexsquad’s recipe, but don’t worry! We celebrate Meghan’s birthday and so we suggest to take a look to her favourite recipes! Take inspiration!

Consider to participate to our GIVE-AWAY, follow this link to all details. You can win 1 of 3 “Together-our community cookbook

Dont’ forget we have a foundraiser #inspiredByMeghan running till the 15th of september, help sub-african girls to go to school, follow this link and donate!!


Source: https://www.bloglovin.com/blogs/tig-12221047/turkish-bride-soup-4650347914

credits to the owner



  1. Heat the butter in a large, heavy-based pot and cook the onions over a gentle heat until very soft (about 10 minutes). Stir in tomato paste, paprika and cayenne and cook for another minute.
  2. Mix in lentils and bulgur or cracked wheat, then add broth or water. Bring to a boil then reduce heat to a low simmer and continue to cook for a further 30 minutes, stirring now and then.
  3. Remove from heat and stir in the dried mint, fresh mint and lemon juice. Adjust seasonings, including cayenne pepper to taste, cover and leave to infuse for 10 minutes. Turkish Bride Soup can be made ahead to this point, kept in the fridge for up to 3 days and reheated when needed.
  4. When ready to serve, bring back to a simmer. Divide between serving bowls, swirl in a little yogurt and serve with lemon wedges and mint leaves! Serves 6-8

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