Siirt pirtike soup (spinach and sumac soup)
Ingredients
- 1,000 gSpinach
- 50 gRice
- 46.1 gSunflower oil
- 200 gOnion
- 250 gSumac
- 300 gWater step 1
- 50 gTomato paste
- 15 gSalt
- 5 gGround black pepper
- 5 gRed pepper flakes
- 1,000 gWater step 6
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
- Water45%
- Spinach34%
- Sumac9%
- Onion 7%
- Rice 2%
- Tomato paste 2%
- Sunflower oil 2%
- Salt 1%
- Ground black pepper 0%
- Red pepper flakes 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the sumac in the lukewarm water for 30 minutes so it releases its red colour and sourness.
30 minClean the spinach well and chop it about 1.5 cm thick.
Dice the onion and fry it in the oil until pink.
Add the tomato paste and fry for another 1-2 minutes.
1 minAdd the spinach, rice, salt, black pepper and chilli flakes; cook until the spinach releases its juices.
Pour in the boiling water and boil for 10 minutes.
10 minStrain the soaked sumac through a sieve and add its liquid and pulp to the soup; cook 20 minutes more.
20 minLet the soup rest for 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 1817 (Siirt)Accessed: November 2, 2026
Last changed: November 1, 2026