Antep Mung Soup Product Description and Distinctive Features: Gaziantep Lentil Bean Soup or Antep Lentil Bean Soup is a traditional soup made with lentil beans, rice and/or bulgur (cracked wheat), onions, red pepper, tarragon leaves, oil, red pepper flakes, water, and salt. The soup gets its name from the primary ingredient, lentil beans (Vigna radiata L.). Gaziantep Lentil Bean Soup or Antep Lentil Bean Soup holds a special place in Gaziantep's culinary heritage and follows a preparation method unique to the Gaziantep region. Gaziantep Lentil Bean Soup or Antep Lentil Bean Soup is a popular dish in the Gaziantep region, enjoyed by the local community for many years. The preparation of this soup requires skill and expertise, as it involves specific ingredients and a unique cooking method. The soup is closely linked to the region where it is made in Gaziantep and has earned significant 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 or Antep Lentil Bean Soup: Lentils are placed in a pot of appropriate size, and water is added until it covers the lentils by approximately 4-5 cm. The lentils are then boiled gently until their skins start to peel off, and any foam or bean husks on the surface are removed. Meanwhile, onions are typically sliced into rings, and peppers are cut into large chunks. If dried peppers are used, they are crushed by hand. Into the boiling lentil mixture, add the chopped peppers, onions, pepper paste (optional), rice and/or bulgur (cracked wheat), and salt. Let the soup simmer over low heat for around 40 minutes. The soup is ready when the onions are soft and cooked through. In a separate pan, heat oil, then add red pepper flakes and tarragon leaves, sautéing them properly. Pour this hot oil mixture over the soup and let it rest for about 15 minutes before serving.