Zucchini Soup Kabaklama

Boil the meat first. Use mutton or beef, you can get meat as cheap as shin and ribs and it will taste even better. Separate the meat from the bones.

I have chickpeas already boiled and frozen. If you don't have chickpeas, beans are also welcome.

Cut the tomatoes and pour boiling water over them, then peel and dice them. Coarsely or finely cut, it is up to you.

Dice zucchini.

Dice peppers and finely chop garlic. Dice or slices onion to taste.

Add meat, onions, chickpeas and tomatoes to broth. Bring to the boil and simmer for about 10 minutes.

Then we add zucchini, peppers and garlic.

Salt to taste and add pomegranate juice. If there is no pomegranate juice, lemon juice will do just as well.

Now it's time for the spices. Red and black pepper to taste. I also have Turkish saffron. If it tastes sour, add sugar. It should taste sour, spicy, salty and sweet.

I have boiled the meat, so I skimmed the fat from the surface and added a spoonful of olive oil. Add a spoonful of dried mint and stir quickly into the soup. Cook over low heat for about 15 minutes.

And now our fragrant soup is ready. Enjoy it! Enjoy!