There's a turkish kabab place in LES that has the most amazing, perfect red lentil soup. It's called Bereket, and it's on the south side of Houston, at Ludlow. The guy who works there said it's a version of Mercimek, but I've tried a few different Mercimek recipes, and they were boring. My friend who turned me on to the place said that he had the same experience when he was in Turkey -- he ate lentil soup all over the place, and it was "okay"; and then every once in a while, he'd be in a small town & stop in some tiny family restaurant and the soup would be amazing. Bereket's soup is amazing. And it's not that I think the recipe is complex. I think their recipe is actually on the simple side. But it's just perfect, and I want to know what's in it.
Is there anyone out there who has a palette that is well-tuned to turkish flavors, and maybe familiar with the territory already? I feel like there's some obvious spice in there that's just too well blended for me to suss it out (besides the mint, which I must admit also took me a sec to identify!).
My fingers are crossed.
187 E Houston St, New York, NY 10002