Afyonkarahisar's official Culture Portal records the soup under two names, Sakala Çarpan and Sakala Sarkan. Its formula combines green lentils, homemade noodles, onion, meat broth, butter, flour and mint; the lentils are boiled separately, then reunited with the broth before the noodles are added. An official Amasya version confirms the same lentil, flour, noodle and onion structure but uses water and includes mint and pul biber. This recipe follows the Afyonkarahisar profile: unsalted meat stock for body and a separate mint-butter finish. Cooking the lentils until just tender before draining helps them stay distinct beside the noodles.
Sakala Çarpan Çorbası — Recipe Card
Afyonkarahisar green lentil and erişte soup with mint butter
Makes 6 servings · Makes about 2 liters/8 cups; serves 6.US 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 Sakala Çarpan Çorbası
Cook the lentils
Combine the rinsed lentils and 1 liter/4 1/4 cups water in a saucepan. Bring to a boil, skim any foam, then simmer uncovered for 18–22 minutes, until just tender but still holding their shape. Drain well and set aside.
Soften the onion
While the lentils cook, melt 28 g/2 tablespoons of the butter in a large pot over medium-low heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until soft and translucent without deep browning. Stir in the flour and cook for 1 minute.
Build the broth
Whisk in the warm stock a little at a time so the flour does not form lumps. Add the drained lentils and salt. Bring to a gentle boil, reduce to a steady simmer and cook for 5 minutes.
Cook the erişte
Add the erişte and simmer uncovered for 10–15 minutes, stirring every few minutes, until the noodles are tender and the lentils remain intact. If the soup becomes thicker than you prefer, add a little hot water. Taste and adjust the salt.
Finish with mint butter
Melt the remaining 28 g/2 tablespoons butter in a small pan over low heat. Add the dried mint and stir for 20–30 seconds, just until fragrant; do not let it burn. Stir half into the soup and drizzle the rest over the bowls. Serve hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-green-lentil-noodle-soup-sakala-carpan-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Heat level
No added chili. The Amasya version includes pul biber; add 1/2 teaspoon mild pul biber with the mint for a gently warm variation.
Noodle alternative
The Afyonkarahisar source allows 1/2 cup şehriye in place of homemade noodles. Use 60 g/2 oz short vermicelli and cook only until tender according to its package timing.
Vegetarian option
Replace the meat stock with the same amount of unsalted vegetable stock. The soup will be vegetarian if the erişte and all packaged ingredients also meet that requirement.
Lentil texture
Green lentils vary in age and cooking time. Check them early and drain as soon as they are tender; overcooked lentils will break down during the second simmer.
Allergens
Contains milk and wheat; traditional erişte commonly contains egg. Check the noodle label if egg is a concern. The base recipe also contains meat stock.
How to store and reheat Sakala Çarpan Çorbası
Cool the soup promptly and refrigerate it in shallow airtight containers within 2 hours. Keep at 40°F (4°C) or colder and use within 4 days. The noodles absorb broth as they stand, so add a splash of water or stock while reheating. Bring leftovers to 165°F (74°C) throughout before serving. Freeze for up to 2 months for best quality, though the noodles will soften after thawing.
Sakala Çarpan Çorbası: questions and answers
What is Sakala Çarpan Çorbası?
It is a regional Turkish soup of green lentils and erişte noodles, lightly thickened with flour and finished with butter and mint. In Afyonkarahisar it is also called Sakala Sarkan Çorba.
Can I use canned lentils?
Yes. Drain and rinse one 400 g/14 oz can, which should yield about 240 g/8.5 oz lentils. Skip the first cooking step and add them with the stock.
Can I replace erişte with vermicelli?
Yes. The official Afyonkarahisar recipe permits şehriye. Use 60 g/2 oz short vermicelli and follow its package timing so it does not become mushy.
Why are the lentils cooked separately?
Separate cooking gives better control over their texture and keeps excess foam and dark cooking liquid out of the finished broth. Drain them while they are just tender.
