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Hot yogurt soup
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| Artist: |
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| Categories: |
Central Asian, Cheese & Eggs, Dairy, Persian, Soups & Stews, Yogurt |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 1/2
| lbs | Ground beef | | 1
| each | Small onion, grated | | 1/2
| tsp | Salt | | 1/2
| tsp | Pepper | | 4
| cup | Yogurt | | 1/4
| cup | Rice | | 1
| each | Egg | | 1
| tbsp | Flour | | 1 1/2
| tsp | Salt | | 1/2
| tsp | Pepper | | 4 1/2
| cup | Water | | 1/2
| cup | Parsley, chopped | | 1/2
| cup | Green onions, chopped | | 1/2
| tbsp | Dill (optional) | | 1/2
| cup | Chick peas, canned | | 2
| each | Clove garlic | | 1
| tbsp | Dried mint | | | PREPARATION |
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Procedures:
| 1 | Put the meat in a bowl. | | 2 | Add grated onion and seasoning and mix well. | | 3 | Make meat balls the size of walnuts. | | 4 | Put yogurt in a 3-qt pot. | | 5 | Add rice, egg, flour, and seasoning and beat well. | | 6 | Add water and mix. | | 7 | Cook over a very low fire, stirring constantly for about 20 minutes or until it thickens. | | 8 | Add meat balls to the yogurt mixture and let simmer for 10 minutes. | | 9 | Add vegetables and chick peas and let simmer for 15 minutes. | | 10 | Stir it often to avoid curdling. | | 11 | Chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving. |
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