Try this Ayran Corbasi (Yogurt Soup) recipe, or contribute your own. "Chicken" and "Soups" are two tags used to describe Ayran Corbasi (Yogurt Soup).
Ahead of time, place the barley or wheat in a 2 quart saucepan with water, and cook until grain is quite soft, but not mushy (One to one-and-a-half hours). Cool and drain off excess water. Make a paste of the yogurt, flour, and salt, and stir into the pan of barley. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat. In a frypan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water and salt to taste. Bring to a boil again and cook 15 minutes. If desired, serve with the sauce drizzled into each bowl. Sauce: Melt 3 Tbs. oil or butter in a small pan or microwave. Stir in1 Tbs. hungarian paprika or mild red pepper flakes and heat one minute more. Recipe from http://www.ece.orst.edu/~turkish/mahi-koc Recipe by: Mahi Koc Posted to KitMailbox Digest by Pat Hanneman
There are no reviews yet for Ayran Corbasi (Yogurt Soup). Be the first to review it!
There are no reviews yet. Be the first!