Turkish shepherd's soup

Description

Dairy products and meals with them, are found in almost every nation of the East. Along with a thick, greasy, hearty, meat, cereals and vegetable dishes, flavored with spices and herbs, they form the basis of the diet. I offer Turkish soup yogurt-based, supplemented by fragrant mint oil.

Ingredients

Figure

1 cup
Yogurt

400 ml
Broth

4 cup
Chicken egg

2 piece
Butter

100 g
Flour

2 Tbsp
Mint

1 coup
Salt
Pellet

2 piece

Cooking

To prepare the products. Mint wash and dry. If required, prepare broth, you can also use water, but broth flavor will be more intense. *I use pre-cooked and frozen rich chicken broth.

A Cup of rice and pour three cups of broth, bring to boil, cover, reduce heat and cook for about 20 minutes until the rice is tender.

For this dish I chose the fragrant rice basmati gold "Mistral". This rice no need to rinse, it does not stick together, remain crumbly and has a wonderful private fragrance.

To prepare mint oil finely chop the mint.

Melt the butter on low heat.

Pour the mint, to warm up together before the appearance of a mint aroma, turn off the heat and let stand.

Mix in a bowl 2 egg yolks

Gradually add yogurt, stirring with a whisk.

Add the flour, stir to prevent any lumps.

Add all the yogurt and Cup of broth. Add salt and pepper to taste. All together mix well.

The resulting mixture pour into the pan with the rice. Put on fire and cook on low heat for about 10 minutes until the soup starts to boil.

Turn off the heat, add the peppermint oil, straightening the salt and pepper, cover and give a little brew.

The remaining melted butter to grease bread from unleavened dough for submission.

The finished soup spill on plates, sprinkle with fresh chopped mint and freshly ground black pepper and serve with the tortillas. This soup is very hearty, with a delicate texture jogurtas diluted fragrant rice, and a pleasant sour finish, complemented by the aroma of mint.

Comments and reviews

Leave a comment or a recipe review