Cress Soup

Su Teresi Çorbası

Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

This recipe is inspired by the light and delicious cooking of Burak Aziz Sürük and Cengiz Çakıt.


  • watercress 2 bunches, washed, trimmed and finely chopped
  • onion 1, diced
  • green apple 1, peeled, cored, and sliced
  • olive oil 1 tbsp
  • red lentils 3 tbsp.
  • potato 1, peeled and diced
  • water 1.5⅓ pints
  • salt, pepper
  • plain yoghurt 150 ml/½ cup


  • Melt the cress, onion and apple in a pan with the olive oil. Stir in the red lentils and potato, add water, and simmer for 25 minutes. Mash, or whirr in a processor, add salt and pepper, and return to the heat for five minutes.
  • Serve with a drizzle of thinned yoghurt, and pepper flakes on the table.