Turkish-Style Laksa

Ingredients

While the original Malaysian laksa typically features a coconut milk-based broth, Turkish-Style Laksa incorporates traditional Turkish spices and ingredients to create a unique flavor profile. The use of Turkish spices such as cumin, sumac, and Aleppo pepper adds a delightful twist to the dish. Additionally, Turkish-Style Laksa incorporates ingredients commonly found in Turkish cuisine, such as lamb, eggplant, and yogurt. We alse have the original recipe for Laksa, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 500g (1.1 lb) lamb, thinly sliced 500g (1.1 lb) lamb, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 eggplant, diced 1 eggplant, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon Aleppo pepper 1 teaspoon Aleppo pepper
• 1 liter (4 cups) chicken or vegetable broth 1 liter (4 cups) chicken or vegetable broth
• 200ml (3/4 cup) Greek yogurt 200ml (3/4 cup) Greek yogurt
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the lamb slices and cook until browned. Remove the lamb from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent.
4. 4.
   Add the diced eggplant and tomatoes to the pot. Cook for 5 minutes, until the vegetables are slightly softened.
5. 5.
   Stir in the tomato paste, ground cumin, sumac, and Aleppo pepper. Cook for an additional 2 minutes to allow the flavors to meld.
6. 6.
   Return the cooked lamb to the pot and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
7. 7.
   Remove the pot from the heat and stir in the Greek yogurt. Season with salt and pepper to taste.
8. 8.
   To serve, divide the cooked rice noodles among bowls and ladle the Turkish-Style Laksa over the noodles. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb — For a leaner option, you can use boneless chicken breast or turkey instead of lamb.
• Sumac — If you can't find sumac, you can substitute it with lemon zest for a similar tangy flavor.
• Aleppo pepper — If Aleppo pepper is not available, you can use a combination of paprika and cayenne pepper for a mildly spicy flavor.

Tips & Tricks

• To add an extra layer of flavor, marinate the lamb slices with a mixture of olive oil, garlic, cumin, and sumac for 30 minutes before cooking.
• Adjust the spiciness of the dish by increasing or decreasing the amount of Aleppo pepper according to your preference.
• For a creamier texture, you can blend a portion of the cooked soup before adding the Greek yogurt.
• Serve the Turkish-Style Laksa with a side of warm Turkish bread or pita for a complete meal.

Serving advice

Serve the Turkish-Style Laksa hot, garnished with fresh cilantro. Accompany it with a squeeze of lemon juice for an extra burst of citrus flavor.

Presentation advice

For an appealing presentation, arrange the cooked rice noodles neatly in the center of each bowl and ladle the Turkish-Style Laksa over them. Garnish with a sprig of fresh cilantro and a sprinkle of sumac for a pop of color.