Bartın-Style Pumpum Cornmeal Soup
Pumpum is a pourable, creamy cornmeal soup from Bartın. This home adaptation of the Turkish Culture Portal recipe uses weighed ingredients and unsalted beef bone broth to make four bowls. Allow 10 minutes to prepare and 20 minutes to cook. What if the soup thickens while it sits?Before serving, whisk in a little hot water over low heat. Add the croutons at the last moment. Turkish Culture Portal: Pumpum soup from Bartın · Çankırı-style tutmaç soup
Ingredients
Ingredients
Step-by-Step Method
Whisk the base while cold
In a saucepan, whisk 60 g cornmeal with 350 ml cold water and 150 ml unsalted beef bone broth until smooth.
Cook the soup
Stir over medium heat, scraping the bottom. When the mixture starts to bubble gently and thickens, turn the heat down. Gradually whisk in 250 ml milk. Once small bubbles return, stir over low heat for 8 minutes. The soup should coat the back of a spoon lightly.
Toast the bread
Cut 60 g bread into small cubes. While the soup cooks, toss the cubes in 12 g sunflower oil in a separate pan over medium heat for 4–5 minutes, until golden.
Season and serve
Stir in 3 g salt and 1 g black pepper and take the pan off the heat. Divide into four bowls and share out 35 g grated fresh kaşar and the toasted bread.
Chef's Tips & Tricks
Use finely ground yellow cornmeal; cornstarch will give a different texture.