We love soups. Really, really much! Perhaps we discovered this love through our mother (in-law). When she hears that you eat cigköfte, pizza and the like without soup, she says: "You can't eat it dry. It will sit in your stomach! At least put some soup next to it." And that's how we ended up eating soup all the time.
You may already be familiar with our manti soup aka yüksük soup. The yoghurt soup with mint butter is also one of our classics. Today we have combined the two for you. We have "Yogurtlu Manti Corbasi" - manti soup with yogurt. A few chickpeas are added and the mint butter is also a must. Perfect!
By the way: we use the unfilled dried manti from the pasta shelf in the Turkish supermarket. In this case, our Turkish soup is vegetarian. However, you can also use normal manti with meat.
Manti soup with yogurt recipe
Ingredients
- 150 grams manti
- 8 tablespoons softened chickpeas (alternatively from a tin)
- 400 grams/ 1,5 cups greek yogurt
- 2 tbsp flour
- 1 egg
- salt
For the mint butter
- 2 tbsp butter
- 1 tbsp dried mint
- optional powdered beaver
Preparation
-If you are using dried chickpeas, soak them in water for at least one night.
Step 1: Put 2 liters of water with salt in a saucepan and bring to the boil. When it is bubbling, add the manti and chickpeas.
Step 2: In the meantime, mix the yogurt, flour and egg in a bowl until smooth.
Step 3: Once the manti are soft, ladle two ladles of the soup water into the yoghurt mixture. Now work quickly so that nothing curdles! Quickly stir the hot water into the yogurt mixture and then pour it into the soup. Stir the yogurt soup well with a whisk. Bring the Turkish soup to the boil once and remove from the heat. Season with salt to taste.
Step 4: In a small pan, toast the mint and optionally the chili flakes in the butter. Add the mint butter to the yoghurt soup.
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