A regional Nigde soup with thin leeks, rice, tomato paste, pepper paste, and lemon sourness.
14 min prep 26 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the leeks into thin rounds.
Heat the olive oil in a pot and soften the leeks for 6 minutes.
Add the tomato paste and pepper paste, then fry for 2 minutes.
Add the rice, water, and salt, then cook for 16 minutes.
Add the lemon juice and boil the soup for another 2 minutes.
Serve hot.
💡 Tip: Slice the leeks thinly; while the rice softens, the fibers will not stay tough and the soup stays balanced on the spoon.
🍽️ Serving suggestion: Serve the soup hot with lemon wedges and red pepper flakes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~150
kcal calories
3
g protein
24
g carbs
5
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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