Turkish Wheat Soup

Discussion in 'Food and nutrition' started by International Recipes OnLine, Jan 19, 2006.

  1. Turkish Wheat Soup

    submitted by dave

    1 1/2 cups shelled whole wheat
    4 cups of yogurt
    6 cups of chicken broth or stock
    1 egg
    1 Tbsp all-purpose flour
    freshly ground pepper

    Soak the wheat overnight in water. Drain well. Place the yogurt in a sieve
    lined with cheesecloth and let the excess liquid drain out for a minimum
    of 5 to 6 hours, or overnight if possible. Place the wheat in a large pot
    with the chicken broth and bring to a boil. Reduce the heat to simmer and
    cook, covered, for 45 to 60 minutes. Remove from the heat and strain the
    soup. If desired puree in food processor. Place the strained yogurt in a
    small pan with the egg and flour, mixing well. This will help prevent
    curdling. If mixture is too thick you can add A1/4 cup of water. Cook over
    low heat, stirring constantly until mixture bubbles. Remove from heat and
    whisk it into the wheat mixture, cooking over low heat and adding more
    chicken broth or water if soup is too thick. Stir in salt and pepper to
    taste and adjust seasoning if needed. In a small skillet melt the butter
    and when it is hot and sizzles turn the heat off and quickly add the mint
    and Aleppo pepper, mixing well. Pour in circles on top of the soup. It is
    important that the butter sizzles and the heat is turned off before adding
    the mint and paprika. This is a hint I learned from my grandmother. This
    trick keeps the mint green and the pepper red.

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