Bursa's cooking draws on both the Marmara coast and the freshwater fish of İznik and Uluabat lakes. The provincial recipe recorded by Türkiye's Ministry of Culture and Tourism identifies carp as the characteristic fish and associates the soup especially with lakeside districts such as İznik, Orhangazi and Mustafakemalpaşa. This home-scale version keeps that carp, tomato, mint and lemon profile while measuring the water and adding precise doneness and bone-checking cues.
Bursa Balık Çorbası — Recipe Card
Bursa-style carp soup with tomato, mint and lemon
Makes 6 servingsUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Bursa Balık Çorbası
Prepare the aromatics
Reserve about 2 tablespoons of the parsley leaves for serving. Put the remaining leaves and stems beside the quartered onion, crushed garlic and two thin lemon slices. Keep the diced onion and remaining lemon wedges separate.
Poach the carp
Put the carp, 1500 ml water, quartered onion, garlic, parsley stems and unreserved leaves, and the two lemon slices in a wide pot. Bring just to a boil, then lower to a gentle simmer. Cook for 12–15 minutes, until the thickest fish piece reaches 63°C/145°F and the flesh is opaque and separates easily.
Strain and debone
Lift the fish onto a light-colored tray. Strain the broth through a fine-mesh sieve into a bowl and discard the cooked aromatics; you should have about 1250 ml broth. When the fish is cool enough to handle, remove the skin, backbone and every fine bone, then break the flesh into generous flakes.
Build the tomato base
Wipe out the pot and heat the oil over medium-low heat. Add the diced onion and cook for 7–8 minutes until soft without browning. Stir in the flour for 30 seconds, then add the tomato paste and cook for 2 minutes, stirring, until its color deepens.
Simmer the soup
Whisk in the strained broth a little at a time so the flour stays smooth. Add the dried mint, salt and black pepper. Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
Finish and serve
Fold in the deboned carp and simmer gently for 3–4 minutes, only until hot; vigorous stirring will break up the fish. Taste and adjust the salt. Ladle into warm bowls, scatter with the reserved parsley and serve with the lemon wedges.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-carp-fish-soup-bursa-balik-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Regional method
The official Bursa version uses carp, onion, garlic, parsley, lemon, mint, flour, oil and tomato paste. Measured water and home-kitchen timings are supplied here for a consistent six-bowl batch.
Fish choice
Carp gives the regional character. If it is unavailable, use the same weight of a firm freshwater fish such as catfish or trout, while noting that the flavor will differ.
Bone check
Carp has many fine bones. Strain the broth and inspect every flake before it returns to the pot; do not rely on blending to make bones safe.
Wheat option
The base recipe contains wheat flour and is not labelled gluten-free. For a wheat-free thickener, omit the flour and whisk 4 g cornstarch with 15 ml cold water; stir this slurry into the simmering broth in step 5 and use products suited to your dietary needs.
Heat level
No added chili. Black pepper provides gentle warmth; offer pul biber at the table for diners who want heat rather than changing the regional base.
Lemon balance
Only two thin lemon slices simmer with the fish so the pith does not make the broth bitter. The remaining wedges let each diner brighten the finished bowl.
Food safety
Cook the fish to 63°C/145°F or until opaque and easily flaked. Keep the cleaned fish cold while you prepare the soup, and avoid cross-contamination from raw seafood.
How to store and reheat Bursa Balık Çorbası
Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C/40°F or below. Eat within 3–4 days. Reheat only the portion needed to 74°C/165°F, stirring gently so the carp stays in flakes. Freeze for up to 2 months for best texture; thaw overnight in the refrigerator.
Bursa Balık Çorbası: questions and answers
Can I make Bursa Balık Çorbası with another fish?
Yes. A firm freshwater fish such as catfish or trout works with the same method and weight, but carp is the fish identified in the Bursa regional recipe.
Why is the carp poached before the tomato base is made?
Poaching creates the broth and lets you remove the skin and numerous fine bones before the fish enters the finished soup.
Can I prepare the soup ahead?
Yes. Make the strained broth and tomato base one day ahead, chill them promptly, and keep the deboned fish separately refrigerated. Reheat the soup to a simmer, add the fish and bring the finished soup to 74°C/165°F.
