Heybeli Soup Recipe
Heybeli soup is a local soup that has a very important place in the Aegean cuisine and more in İzmir Ödemiş-Tire cuisines and is much more delicious than its ingredients and appearance promise. Its main ingredients are black eyed peas and bulgur wheat. The fact that it is made with simple ingredients found in every home that cooking is done regularly and that it is a vegan soup recipe are the most important indicators of how inclusive it is.
It made it essential for such a delicious and inclusive soup to gain recognition outside the region. That's why it was my duty to share this recipe with you. I already had a black eyed pea soup recipe that I shared before. Long before I knew about the heybeli soup, it was a soup recipe that I produced myself in order to make completely dry black eyed peas usable in different recipes in my kitchen, apart from black eyed pea patties and black eyed pea salad recipes. It's a recipe that isn't too far from the Heybeli soup, but although they are so similar, their flavors are different from each other.
Is It Necessary to Use Dried Peppers?
As I said at the beginning, the main ingredients of the heybeli soup are black eyed peas and bulgur. Its trademark is dried peppers. It doesn't work if there is no dried peppers. I mean, physically it is possible to make it without dry peppers, of course, but it will be incomplete, it will not be as delicious as it should be. That means that it doesn't work for me.
Since Heybeli soup has a very classic preparation method and an easy recipe, there is no recipe-specific trick that I can tell you to pay attention to. But I would like to share a trick about soup making in general that I thought everyone knew until I started blogging, but after I started blogging, I saw that many people did not know. If your soup has a thicker consistency than you want, you can add hot water until it reaches to the consistency you want. If it is more runny than you want, you can evaporate the water by boiling it on high heat with the lid open.
Enjoy the recipe...
- 1 cup of black eyed peas,
- 1/2 cup of coarse bulgur,
- 1 onion,
- 1 tablespoon of tomato paste,
- 6 cups of water,
- 5-6 tablespoons of olive oil,
- Dried red peppers.
- Soak the cowpeas overnight,
- Chop the onion into small pieces and stir fry in the heated olive oil until soft,
- Add the tomato paste and stir fry until the smell comes out,
- Add the water and the black-eyed peas and mix,
- Close the lid and cook until the black-eyed peas are slightly soften,
- Add the bulgur and peppers and cook until the black eyed peas and bulgur softens,
- Add salt, mix and remove from heat.