Turkish Çorbalar, Soups

Turkish Corbalar (Soups) Culture

One of the most important treasures of Turkish cuisine is the soup, which is not satisfied with its taste. Although the soups made with different ingredients take on completely different shapes in every corner of Anatolia from region to region, there is no change in the fact that they stand on the tables.

The main soup of the winter season is sometimes the beginning of a meal and sometimes a good meal. It’s a food soup that we can not give up until we die of our childhood. Indispensable in the winter months, the warming of the cold, the protagonist of food stories. Appetizing soup is consumed in the West as food in our culture. According to food historians, it has gotten old with cooking in water. The Harvard primatologist Richard Wrangham has defined this most accurately: Let’s leave the debate about the first flame under the soup behind us. It is the first person who controls the fire or designs the food.

Many factors play a role in the formation of local nutrition. Geographic conditions of the region, types of production, historical development, ethnic structures, cultural relationships, degree of development, religious structures are among the factors that come to mind. These form the nutritional differences or similarities. Today’s rapid industrialization, transportation and the proliferation of mass media have led to major changes in nutritional understanding. Once the soup has been identified as just a local restaurant in almost all of Turkey today, it is also done. For example: Ezogelin soup, lentil soup, tripe soup. These are our most common soups.

The folkloric meaning of soup in Anatolian culture and in the Turks is very great. In the West, soup, which is consumed exclusively as an appetizer, also belongs to our food culture. It can be expressed as a type of food that is representative and manager of the table. In Turkey, soups are generally named after the foods that are added to them, and can be named after the name of the first place of soup, the region where the soup is prepared, or the first master of that soup. Soups are very common Turkish food. Tarhana and yoghurt soup, flour soup, lentil and rice soup are the most common soups.  One of the most important treasures of Turkish cuisine is the soup, which is not satisfied with its taste. Although the soups made with different ingredients take on different shapes in every corner of Anatolia, they do not change their appearance on the tables.

The richness and diversity of the ingredients of the soups prepared in Ottoman cuisine are quite large. It is possible to sort a variety of soups prepared in Turkish cuisine according to their main ingredients. Prepared dish of cereals and dough flour, Soup with legumes prepared, Seafood soup, Meat and offal soups, Soup made with chicken and other poultry meat, Yogurt and milk soup, vegetable soup.

Some soups are from Turkey:
Analı kızlı çorbası (Girl With Mom Soup), Bulgur çorbası (Bulgur Pilaf Soup), Börek çorbası (Patty Soup), Cıdabır çorbası, Davşik çorbası, Dul avrat çorbası (Widow soup), Lepe (lapa) çorbası, Mahlûta çorbası, Mercimek çorbası (Lentil soup), Nebelyalı köfte çorbası (Soup with meatballs), Omaç (dutmaç) çorbası, Tarhana çorbası (Tarhana Soup), Toyga çorbası, Yüksük çorbası. Arabaşı çorbası, Bamya çorbası (Gombo Soup), Göceli tarhana çorbası, Hamur çorbası, Miyane çorbası, Nohutlu paça çorbası (Chickpea soup), Pirinç çorbası (Rice soup), Sakala çarpan (sarkan) çorbası, Söbelek çorbası, Tavuk çorbası (Chicken soup), Tutmaç çorbası, Türkmen tarhanası çorbası, Un çorbası (Flour soup), Yoğurtu pirinç çorbası (Rice soup with yogurt).