A winter soup from Turkey’s Black Sea region, this dish is made by simmering cornmeal in a buttery onion and cabbage base, then thickening it with beans. Served in a wide bowl, it is hearty enough to eat as a main course at brunch.
Melt the butter in a pot. Add the onion and cabbage and sauté for 10 minutes, until softened.
Slowly pour the hot water into the pot while whisking constantly, making sure the cornmeal mixes in without forming lumps.
Add the cooked beans and salt. Simmer over low heat, stirring occasionally, for 25 minutes, until thickened.
Add the cornmeal to the water gradually while whisking constantly; pouring it in too quickly can cause lumps and leave the soup grainy. Allergen: contains dairy (butter).
Mısır ununu acele edip hızlıca döktüğüm için topaklandı, süzgeçten geçirmek zorunda kaldım ve çorbanın kıvamı istediğim gibi pürüzsüz olmadı. Sürekli çırparak azar azar eklemek gerçekten şart görünüyor.
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