Mung bean soup (Mersin)
Ingredients
- 250 gMung beans
- 100 gBlack-eyed peas (loğlaz)
- 150 gCracked hulled wheat (yarma)
- 5 gTomato paste
- 5 gPepper paste
- 75 gOlive oil
- 507 gBeef bone stock
- 48 gLemon juice
- 5 gSalt
- 250 gWater
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
- Beef bone stock36%
- Mung beans18%
- Water18%
- Cracked hulled wheat (yarma)11%
- Black-eyed peas (loğlaz)7%
- Olive oil 5%
- Lemon juice 3%
- Pepper paste 0%
- Salt 0%
- Tomato paste 0%
Ingredients by weight, heaviest at the bottom.
Method
Boil the mung beans, the black-eyed peas and the cracked wheat.
Heat the olive oil very slightly in a pot, add the pastes and fry them for about a minute.
1 minAdd the stock, the water and the salt while stirring constantly.
When the mixture boils, add the boiled mung beans and black-eyed peas and boil for ten more minutes.
10 minAdd the lemon juice when the soup is served.
Where this recipe comes from
From a published work: quantities come from Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel Yemekleri; the method is written in our own words.
- Öktem, Ş., Turizm Sektöründe Standart Reçetelerin Önemi Kapsamında Bir Çalışma: Mersin Yöresel YemekleriAccessed: November 4, 2026
Last changed: November 1, 2026