Gaziantep malhita ashi (red lentil and bulgur soup)
Ingredients
- 270 gRed lentils
- 1,200 gWater
- 8 gSalt
- 45 gPepper paste
- 45 gTomato paste
- 160 gBulgur
- 110 gOnion
- 150 gOlive oil
- 15 gRed pepper flakes
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water60%
- Red lentils13%
- Bulgur8%
- Olive oil7%
- Onion 5%
- Pepper paste 2%
- Tomato paste 2%
- Red pepper flakes 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse the lentils and boil them in the water, skimming off the foam. Cook 15-20 minutes until soft.
15 minAdd the salt and both pastes and boil for 2-3 more minutes.
2 minAdd the bulgur and keep cooking.
Finely chop the onion and sauté it in the olive oil. Add the red pepper flakes.
Drizzle the sauce over the cooked soup. Serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1292 (Gaziantep Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026