Pürtüklü bam bam soup is just one of the interestingly named recipes of Zonguldak cuisine and, in my opinion, the most interestingly named dish of Turkish cuisine. I guess that the word pürtüklü (knobbly) comes from the consistency created by the onions in it, but I honestly cannot understand these heduplications that are frequently made in the names of recipes in Zonguldak and surrounding provinces.
For those who missed the recipes I shared before, I would like to add here the recipes for tın tın soup from Zonguldak cuisine and pum pum soup from Bartın cuisine, which are created by duplications. I don't think it's a coincidence that all of the dishes named with reduplications are soups, but I'm still having a hard time making an inference on why these reduplications are chosen.
Pürtüklü bam bam soup does not promise much in terms of taste due to the scarcity and simplicity of its ingredients, but I must say that it gives more than it promises. It tastes more or less like a not sour tarhana soup. For example, the tarhana of my home town is sour and therefore the tarhana soup is also sour.
Tarhana of the Central Anatolia region does not have this sourness. For this reason, it has less flavor and it is necessary to add ingredients such as onions and garlic while preparing it. Here I got the taste and even the consistency of Central Anatolian tarhana prepared with onions in the pürtüklü bam bam soup. So, I can say that if you do not have tarhana on hand and you are craving tarhana soup, you can dull your appetite with the pürtüklü bam bam soup.
If you have it on hand, you can change the water half and half to beef or chicken broth.
Enjoy your meal...
Ingredients:
1 onion,
1 tablespoon of tomato paste,
3 tablespoons of flour,
1 liter of water,
4 tablespoons of olive oil,
Salt to taste,
1 handful of parsley,
Chili peppers.
Check the recipe on
www.kevserinmu...
10 сен 2024
