Army White Egyptian Soup

Ordu its kitchen specialty white corn soup is prepared using white corn grits known locally as “akdarı.” It is especially consumed during the winter months and served with yogurt and mint. The distinguishing feature of the soup is the combination of dried white beans and white corn grits, topped with a sauce of butter and mint.

^{White Corn Soup} (Culture Portal)

• 1 glass of white corn grits (akdarı)
• 1 glass of dried white beans
• 1 medium-sized onion
• 2 tablespoons of butter
• 1 teaspoon of dried mint
• 1 bowl of yogurt
• Salt
• Water

First, the dried white beans are soaked overnight. The white corn grits are cleaned and rinsed. The beans are boiled until tender. In a separate pot, the onion is finely chopped and sautéed in butter. The boiled beans and white corn grits are added to the onions, sufficient water is poured over them, and the mixture is simmered over low heat until soft. After the soup is cooked, yogurt is stirred in. Finally, dried mint is sautéed in butter and poured over the soup before serving.

White corn soup is a traditional dish in the culinary culture of Ordu province. Often consumed during winter months, it is preferred by the local population as a light meal. It is known for its preparation with yogurt and various spices. Its frequent presence at family and community tables reflects its widespread popularity in the region.