Turkish Yogurt Soup

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If cheap noodles don’t do it for you, then this luxuriously rich, herby soup might hit the spot instead.  It’s again composed mostly of store cupboard staples, and a little of this soup goes a long way (*belches*), but if you’re still cash-conscious you could probably get away with leaving out the falafels/meatballs; the rice and chickpeas will still make a pretty solid bowlful.

Thanks go to my sister for this, as my access to The Interwebs had crashed and she had to google it and read out the details of the recipe over the phone….!

Original from here:

http://www.telegraph.co.uk/foodanddrink/recipes/11322098/Persian-yogurt-soup-recipe.html

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Turkish Yogurt Soup

2 oz butter or margarine

One white onion, chopped finely

Two cloves garlic, chopped finely

125g white rice

Tin chickpeas, drained

Coriander/parsley/mint

3 spring onions (green bits only) chopped finely

2 egg yolks

400-500g low fat natural yogurt

Pinch of flour (I used chickpea flour)

Ready-made meatballs or falafel (I used falafel in this case).  (Although you can naturally make either from scratch if you aren’t desperate for dinner, running late already and near a very handy Sainsbury’s).

 

Put on Radio 4 and listen to Melvyn Bragg discuss the Magna Carta.

Heat the margarine in a wok, and sweat the onions for 15 minutes, adding a little salt.

Add the rice and some water.  Bring to the boil then simmer for 10 minutes.

Add the chickpeas, herbs and coriander, garlic, spring onions.

Add a pinch of flour to the yogurt and mix, then add the yolks.  Mix gently.  Add a little water.

Add the yogurt mix to the wok, and season well.

Bring to the simmer but do not boil.

Bake the falafels in the oven as accordingly to packet instructions, then add to the soup.

Simmer for 10 minutes more.  Serve.

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