Hamurlu aş (green lentil soup with flatbread noodles)
Ingredients
- 10 gGreen lentils
- 5 gOnion
- 5 gClarified butter (ghee)
- 10 gWheat flour
- 3 gSalt
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
- Green lentils30%
- Wheat flour30%
- Clarified butter (ghee)15%
- Onion15%
- Salt9%
Ingredients by weight, heaviest at the bottom.
Method
Knead the flour and salt with water on a tray into a soft dough, about as soft as an earlobe.
Roll the dough out to half a centimetre thick and cook it on a griddle.
Cut the cooked dough into noodle shapes of 3-4 cm.
In another pot, cook the green lentils until soft.
Add the cut dough to the lentils and boil for 10-15 minutes.
10 minFinely chop the onion, fry it in the ghee until pink, add it to the pot, bring to one more boil and serve.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026