Harira — Moroccan Lentil, Chickpea & Tomato Soup
Across Morocco and the Maghreb, every household has its own version — some with meat, others without — but all share the same silken texture (the word harira means “silky” in Arabic) and deep, layered flavour. Served with lemon wedges and sometimes dates, it is at once everyday sustenance and a taste of celebration.
Fakés – Greek Lentil Soup
Earthy, aromatic, and deeply satisfying, Fakés (Φακές) is the classic Greek lentil soup – a dish of humble ingredients that has nourished generations. Simmered slowly with onions, leeks, tomatoes, and fragrant bay and cinnamon, it embodies the simple genius of the Mediterranean kitchen: transforming pulses and olive oil into something soulful and sustaining.
Tanomenon Sourvá — Pontic Yoghurt and Bulgur Soup
A staple of the Pontic table, especially in the highlands of the Black Sea, where bulgur (korkoto refers to uncooked bulgur) and yoghurt were kitchen essentials. It’s a soup of balance: grain and dairy, earth and tang, simplicity and nourishment. A drizzle of browned butter with golden onions completes it, turning something humble into a focal, favourite and soothing meal.
Tavuklu Patates Çorbası — Turkish Chicken and Potato Soup
Soups (çorbalar) hold a cherished place in Turkish cuisine – nourishing the body, opening the meal, and carrying the fragrance of the home. The pairing of chicken, potatoes, and mint in Tavuklu Patates Çorbası reflects Anatolia’s practical elegance: modest ingredients transformed through patience, balance, and creativity.
the kitchen sorcerer 