Balık çorbası() is the Turkish word for a
fish soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a ...
or
çorba
Chorba ( ; ) or shorba ( ; ) is a broad class of stews or rich soups found in national cuisines across the Middle East, Algeria, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added in ...
, traditional to
Ottoman cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Sources
The Ottoman palace kitchen registers (''matbah-i amire defterleri'') ...
. It is included in an 1859 cookbook, the first printed Ottoman cookbook.
Varieties in Ottoman Cuisine
In the first Ottoman printed cookbook,
Melceü't-Tabbâhîn
''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medic ...
, there is a recipe as balık çorbası.
See also
*
List of fish dishes
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history.
Fish dishes
...
*
List of soups
This is a list of notable soups. Soups have been made since ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from ...
References
{{Cuisine of Turkey
Turkish soups
Fish and seafood soups
Ottoman cuisine