Sunday, March 06, 2016

Meatball Soup (Köfte Çorbası) + Cheese Toast (Peynirli Tost)

Soups are a staple among Turkish households esp. during colder months of the year. My mother-in-law would cook a tomato-based soup for dinner and that's all I could eat in order to be full. These days, hubby requests me to prepare at least 2-3 Turkish dishes every week. Here's one of his current favorite soups that is truly a delight when served hot with some slices of sourdough bread on the side.

Meatball Soup

Ingredients for meatball:
1/4 kilo ground beef
1/2 tsp cumin
salt and pepper to taste

Ingredients for soup:
2 small carrots, diced
2 medium potatoes, diced
2 gloves of garlic, chopped
1 small onion, chopped
2 tbsp tomato paste
salt and pepper to taste
cooking oil
vegetable stock or water

Mix all the meatball ingredients in a bowl. Form into small balls. Set aside.
Saute garlic and onion in oil until medium brown. Add carrots. Stir for 3 minutes before adding the potatoes. Keep stirring for the next 3 minutes. Add tomato paste and vegetable stock, mixing it very well. Cover and let it boil for 5 minutes. Add the meatballs. Let it boil for another 5 minutes. Season with salt and pepper. Cook until the edge of potatoes are smooth. Serve hot with crushed red pepper on top.

Cheese Toast

6 slices of sourdough bread
1 medium egg, beaten
1 cup shedded mozarella cheese
1/2 cup finely chopped parsley

Mix the last 3 ingredients. Spread some cheese mixture on the face of each bread. Arrange the bread in the oven and toast for 3 minutes or until the cheese has melted. Serve hot with soup.

Both the soup and the cheese toast can be served on its own. The toast can be eaten for breakfast or with any pasta dishes. Meanwhile, the soup is so hearty and filling that you can eat it on its own. Perfect for rainy days and cold days. Enjoy!

1 comment:

  1. Nagutom ako bigla! I will try cooking these two one weekend! :)


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