'Tattoo' yoghurt soup

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Jeanne
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'Tattoo' yoghurt soup

Post by Jeanne » Wed Nov 29, 2006 11:43 am

Hi all soup lovers,

as promised, here is my yoghurt soup!

1 cup whole grain wheat (asurelik bugday)
9 cups of water and chicken stock cubes for 2 liters of soup
2 soupspoon of flour
1 cup yoghurt
salt to taste

on top:
purslane (semizotu)
2 medium size onions
olive oil
1 dessert spoon tomato paste
spicy red pepper flakes

Wash the wheat and it it soak for an hour or 2.
Rinse and boil in 8 cups of water for 40 minutes.
Whisk the flour into the yoghurt and pay attention there are no lumps left. When the wheat is ready, pour a large spoon of hot ready soup into this yoghurt mixture and whisk it in, then slowly mix it into the soup and add one more cup of water. 15 more minutes on a very low fire.
Then just before serving cut the onion in 2 half moon shapes and slice thin. Fry this in some olive oil until soft, add the tomato paste and the spicy pepper.
Serve in a bowl and put some purslane on top and some of the fried onion.

Afiyet Olsun!


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