Today we are together with one of the best tastes of Bartın (a small city in Black Sea region) cuisine. I don’t know where the name comes from or what it means but in Turkish it sounds like very soft and as the word refers it’s a really soft soap, like a baby blanket.
This is of course the success of corn flour. If you’ve tried my corn soup or celery potato soup recipes before, you know exactly what I mean. If you haven’t tried yet, the pumpum soup would be a good start to understand it.
The soup itself does not contain oil, and it is not necessary. Do not consider oil as a must in food recipes. Oil is often used to reveal the flavor of the other ingredients, not to give flavor to the recipe. Besides, the broth oil already has oil. Not to mention the oil and butter in the toppings.
Enjoy the recipe…
- 4 tablespoons corn meal,
- 1 cup of milk,
- 1 cup of broth,
- 4 cups of water,
- Diced breads,
- 1 tablespoon butter,
- 4-5 slices of bacon,
- 1 tablespoon tomato paste,
- 1 tablespoon olive oil,
- 1/4 cup of boiling water.
- Combine corn meal, milk, broth and water in a pot and stir well,
- Cook in medium heat, constantly stirring, until set,
- Add salt and stir and remove from heat,
- Melt the butter in a separate pan,
- Add the bacon cut into small pieces and fry,
- Add the diced bread and cook until crunchy,
- Take the breads into a plate,
- Heat the olive oil in the same pan,
- Add the tomato paste and saute until it smells good,
- Add water and stir and remove from heat,
- Share the soup in bowls,
- Sprinkle them over with the tomato sauce first, then than the bacon and bread mixture.