Antep Mung Soup Product Description and Distinctive Features: Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup is a soup prepared using lentil beans, rice and/or bulgur or cracked wheat, onions, red pepper, tarragon leaves, oil, red pepper flakes, water, and salt. The name Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup is derived from its main component, lentil beans (Latin species name: Vigna radiata L.).Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup holds significance in Gaziantep's culinary culture and follows a production method specific to the Gaziantep province. Widely preferred in the Gaziantep region, Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup has been enjoyed by the local people for many years. The production of Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup requires skill and expertise, as it involves distinct components and a unique production method.The soup is associated with the geographical boundaries where it is produced in Gaziantep, and it has gained recognition and reputation. Production Method: List of Components and Average Quantities Used: - 400 g lentil beans - 100 g rice and/or bulgur or cracked wheat - 150 ml sunflower oil and/or olive oil - 1 liter water - 80 g butter and/or plain oil (optional) - 3 onions - 3 fresh and/or dried red peppers - 3 g tarragon leaves (Artemisia dracunculus) - 20 g red pepper flakes - 75 g pepper paste (optional) - 5 g salt Preparation of Gaziantep Lentil Bean Soup / Antep Lentil Bean Soup: Lentils are placed in a pot of suitable size, and water is added until it covers the lentils by 4-5 cm. The lentils are boiled carefully until their skins separate, removing any foam or bean husks that may form on the surface. Meanwhile, onions are usually sliced into rings, and peppers are chopped into large pieces. If dried peppers are used, they are crushed by hand. Into the boiling mixture, add peppers, onions, pepper paste (optional), rice and/or bulgur or cracked wheat, and salt. Cook over low heat for approximately 40 minutes. The soup is considered ready when the onions are cooked.In a separate pan, heat oil. Add red pepper flakes and tarragon leaves, and sauté adequately. Pour this heated mixture over the soup. Allow the soup to rest for about 15 minutes before serving.