Filter
Reset
Sort ByRelevance
Thatchbo
Turkish yogurt soup with mint
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the egg with the flour in a bowl and add the yoghurt and a quarter of the stock while stirring. Heat this yogurt mixture to a low setting. Continue stirring slowly for about 5 minutes and make sure the mixture does not boil, otherwise it may start to separate.
-
Add three quarters of the rice, the rest of the stock, garlic, spices and half of the chickpeas and stir the soup for 15-20 minutes to a low setting.
-
Meanwhile, melt the butter in a pan and fry the mint leaves. Divide the soup over bowls.
-
Garnish with the rest of the rice, chickpeas and fried mint. Season with a pinch of paprika.
Blogs that might be interesting
-
10 minAppetizerciabatta, olive oil, garlic, Eggs, smoked mackerel fillet, grilled peppers,bruschetta mackerel, pepper and egg
-
25 minLunchfennel bulb, olive oil, vegetable stock of tablet, herbal broth from tablet, shell paste, ciabatta bread, baguette, Mozzarella, dried tomato on oil, fresh basil,fennel soup with mozzarellacrostini
-
30 minLunchsmoked breakfast bacon, fine mustard, White wine vinegar, olive oil, lettuce, egg,lettuce with poached egg and bacon dressing
-
20 minAppetizerbasil, avocado, buffalo mozzarella, roma tomatoes, Italian extra virgin olive oil, chili pepper,avocadocaprese with chili pepper
Nutrition
315Calories
Fat12% DV8g
Protein22% DV11g
Carbs16% DV49g
Loved it