Gaziantep mung bean soup
Ingredients
- 400 gMung beans
- 1,000 gWater
- 330 gOnion
- 357 gRed bell pepper
- 100 gRice
- 5 gSalt
- 138 gSunflower oil
- 3 gTarragon
- 20 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
- Water42%
- Mung beans17%
- Red bell pepper15%
- Onion14%
- Sunflower oil 6%
- Rice 4%
- Red pepper flakes 1%
- Salt 0%
- Tarragon 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the mung beans in a pot and add the water. Boil until the skins loosen, skimming off foam and skins.
Slice the onions into rings and chop the peppers coarsely.
Add the peppers, onions, rice and salt to the simmering beans. Cook on low heat for 40 minutes, until the onions are soft.
40 minHeat the oil in a separate pan, add the pul biber and tarragon and fry. Drizzle over the soup, rest 15 minutes and serve hot.
15 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1041 (Gaziantep'i Geliştirme Vakfı)Accessed: November 3, 2026
Last changed: November 1, 2026