Kemen Calories

Kemen has a mild, savoury flavour, with butter giving the flour-based soup a rich note. Its taste is fairly simple, so the exact seasoning can vary from one home recipe to another.

Yes, Kemen is described as a traditional soup from Turkey’s Black Sea region. Its basic preparation uses flour, butter and water, though family and local versions may differ.

To keep Kemen smooth, add the water gradually while stirring the flour and butter mixture continuously. A whisk can help break up small lumps before the soup finishes cooking.

No, meat is not part of the basic Kemen recipe, which is made with flour, butter and water. A cook may adapt it, but adding meat changes the simple traditional preparation.

Kemen is served warm as a soup. You can offer it as a starter or alongside bread; its mild flavour also works well as part of a meal with a more substantial main dish.

Yes, Kemen can be made smooth and pourable by adding water little by little and stirring as it cooks. Add more hot water if it becomes thicker than you want.

Yes, you can freeze Kemen, although its texture may separate or become uneven after thawing. Thaw it gradually and stir it well while reheating to help bring the soup back together.

Kemen thickens as the flour absorbs liquid, and it may continue to do so as the soup cools or stands. Stir in a little hot water before serving to loosen it.

Yes, leftover Kemen can be reheated gently on the stove. Stir frequently and add a little water if it has thickened in storage; heat it until steaming before serving.