John Myers
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Mercimek Corbasi – Lentil Soup with Lava Bread
The perfect mercimek corbasi – lentil soup with lava bread recipe with a picture and simple step-by-step instructions.
Mercimek corbasi lentil soup:
- 200 g Red lenses
- 200 g Potatoes
- 1 Pc. Carrot
- 1 Pc. Onion
- 1 tbsp Tomato paste
- Butter
- Lemon
- 1 tsp Dried mint
- 1 tsp Dried chilli flakes
Lava Bread:
- 300 g Wheat flour
- 1 tsp Salt
- 200 ml Lukewarm water
- Mix wheat flour with salt, gradually add lukewarm water. Knead the dough well either with your hands or with the dough hook of the mixer.
- Approx. Knead vigorously for 10 minutes until the dough is soft and pliable, the longer you knead, the cleaner your hands will be.
- As soon as the dough is homogeneous, shape into a ball. Place the dough on a plate or in a bowl, cover with a kitchen towel and let rest for 15 minutes.
- After 15 minutes, divide the dough into 8 approx. 58 – 60 g pieces, shape into balls and cover so that the dough does not dry out.
- Flour a smooth work surface well, take a ball and dust both sides with flour.
- Roll out very thinly with an oklava or a rolling pin, turn the dough over and over and continue to roll out.
- Every now and then with your hands try to form a nice circle.
- As soon as the dough is as thin as possible, bake in a non-stick pan over medium heat on each side for about 30-40 seconds.
- Turn the lava bread over and over again so that it throws nice, large air bubbles on both sides.
- Place the lava bread on a plate and cover tightly with a kitchen towel so that it does not dry out.
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