in Middle East, Soup Recipes

Konchol

updated

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Ingredients for 2 servings:

  • 200 g flatbread(s), stale
  • 1 onion(s)
  • 20 g butter
  • ½ tsp thyme, dried
  • 600 ml water
  • 2 eggs
  • salt and pepper
  • chili powder
  • 100 g Greek yogurt
  • possibly garlic, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Armenian breakfast soup

Finely dice the onion and fry in the butter until golden. Pour in the water, add the thyme, and bring to a boil. Beat the eggs well and slowly add them to the cooking liquid while stirring. Season with salt, pepper, and chili. Tear or dice the bread into small pieces and scatter them between two soup bowls. Pour the hot soup over it and let it sit for a moment to soften any hard pieces. Place a large dollop of yogurt in the center. If you like, you can also mix in some chopped garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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