Tın Tın Soup Recipe
Tıntın soup is one of the dishes with a funny name of Zonguldak cuisine. A very similar version of tıntın soup is called pumpum soup in Bartın cuisine. As you may have noticed, pumpum soup has a name as entertaining as tıntın soup.
Pumpum soup, the recipe of which I have shared before, is prepared with corn meal and water, just like tıntın soup. In addition to pumpum soup, broth is also used. I made it as in the original recipe, but if you have it on hand, you can reduce it by a cup of water and use bone or chicken broth instead. I say this because I know Pumpum soup, it goes quite well with broth.
The best thing about Tıntın soup is that it can be prepared in minutes. It's almost as easy as tarhana soup. Moreover, it is very delicious and filling. The only thing you need to pay attention to while preparing the soup is to constantly stir it to prevent it from clumping and sticking to the bottom. To prevent these, it is of course important to cook on low-medium heat.
Tomato paste, pastrami and croutons are used on pumpum soup. Even though Tıntın soup is served plain, I cooked chili peppers and mint in butter to give it both color and aroma.
If you do not want to use oil, you can add your favorite spices without cooking them in oil.
Enjoy the recipe...
Tın Tın Soup Recipe with Video
Ingredients
- 4 tablespoons of corn meal,
- 5 cups of water,
- 1 cup of milk,
- Salt to taste.
For the sauce;
- 1 tablespoon of butter,
- 1/2 teaspoon of chili pepper,
- 1/2 teaspoon mint.
Preparation
- Take water and corn flour into a pot and mix,
- Take it on the stove and cook, stirring constantly, until it thickens,
- Add milk and mix,
- Bring to a boil, stirring constantly, and turn off the heat,
- Add salt and mix,
- For the sauce, melt the butter in a saucepan,
- Add chili pepper and mint, mix and remove from heat,
- Add the sauce to the soup and mix.
Enjoy your meal...