• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook with Erica
  • Home
  • About Me
  • Inspiration
  • Travel Adventures
  • What’s Cooking
  • Blog
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Bread
    • Soul Food + Southern Food
    • German Recipes
    • Turkish Recipes
    • Street Food
  • Mental Health Soul Food
You are here: Home / Ma? Corba (Mung Bean Soup)

Ma? Corba (Mung Bean Soup)

February 10, 2018 by eeturner Leave a Comment

A savory, spicy and hearty soup, Ma? Corba is truly a unique experience.

I’ll admit that this is the first time that I’ve ever cooked with dried mung beans. I’ve seen them and heard of them before, but I never actually prepared them…until now.

Ma? Corba (pronounced “maah-sh chor-bah”) is a wonderful blend of a classic Turkish soup that doesn’t include yogurt. I love that it includes the beautiful dried peppers and dried tomatoes that are such an essential part of Turkish culture in Gaziantep.

For a cold winter day, nothing beats a hearty soup. Why not try this one out today?

Here’s the recipe:

  • 2 cups mung beans
  • 1 cup white rice (rinsed & drained)
  • 5 small onions (diced)
  • 1 long red sweet pepper (diced) (or substitute a small red bell pepper)
  • 5 dried tomatoes (rehydrated in water & drained)
  • 2 dried sweet red peppers (rehydrated in water & drained)
  • 15 dried bird’s eye peppers (rehydrated in water & drained) (optional, if you don’t like spicy food)
  • 1 TBSP red pepper flakes
  • 2 TBSP dried mint
  • 1/4 c dried tarragon (crushed with fingers)
  • 3 TBSP butter
  • salt & pepper (to taste)

Preparation:

In a large stock pot, boil the mung beans in 1 1/2 to 2 liters of water for 10 minutes.

20180122_091639.jpgStir in the rice and cook on medium heat for another 10 minutes.

Add the onion and red pepper and simmer for 5-10 minutes.


Crush the dried tarragon with your fingers and set aside.

20180122_095045.jpg

Stir in the rehydrated dried tomatoes, rehydrated sweet red peppers, rehydrated bird’s eye peppers, 1 TBSP dried tarragon and salt & pepper (to taste).


20180122_095231.jpg

Simmer for 10-15 minutes, adding more water as needed (cup by cup)

In a small frying pan, melt the butter until it’s sizzling. Then fill a ladle with the remaining tarragon and red pepper flakes and hold it over the soup. Pour the butter into the ladle and let the spices and butter fall into the soup! So beautiful. Stir gently!



Serve and enjoy!

20180122_101010.jpg

 

Afiyet Olsun!

This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website. 

 

 

 

Filed Under: Uncategorized Tagged With: Turkish Cuisine, What's Cooking

Previous Post: « Ökge (Ötçe) (Turkish Vegetable Fritters)
Next Post: Anali Kizli Köfte (Stuffed Meatballs) »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Recent Posts

Baklava Pockets – What is Baklava

Baklava pockets on a white plate with a glass of Turkish Chai and blue tea towel

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

How to Make Oatmeal – Savory Mushroom Parmesan Oatmeal

Footer

Instagram

View on Instagram

Follow Me!

  • Instagram
  • YouTube

About Erica

Hello, I'm Erica! I am a professionally trained cook, on-air host, and recipe writer with over 20 years of experience working in the food industry. I started cooking at the age of 5 and I specialize in Southern, German, Turkish and Middle Eastern cooking. I work full time as a Recipe Developer for a well known culinary media company and I started this food blog to as a place to further develop my skills and teach others. I attended culinary school in Gaziantep, Turkey and studied German cooking first hand in Germany. Read More…

eeturner: View My Blog Posts

Kubaneh (a Traditional Yemenite Bread)

https://youtu.be/m8MYRad0E84

Copyright © 2023 Cook with Erica on the Foodie Pro Theme

Go to mobile version