Turkish Ottoman Soup

Ingredients for 5 servings:

• 3 tbsp butter
• tbsp flour
• ½ tsp chili powder, Turkish chili, (Pulbiber)
• ½ tsp paprika powder
• ½ tsp mint, dried
• ½ cup(s) wheat, dried
• 1 can chickpeas, possibly dried
• 1 can of corn
• 2 cups of yogurt
• 1 egg yolk
• Chicken broth, granulated
• Salt
• n. B. water
• possibly lemon juice
• possibly chicken

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

A classic dish from Turkish villages, super tasty

Blend the yogurt and egg yolk with a hand blender and add a little water to make it a little more runny. Cook the wheat in enough water until it’s very soft (the water should be about 3 cm above the wheat). Then melt the butter in a saucepan, add the flour, and fry everything briefly over very low heat. The flour should only take on a light color, not brown. Add half a teaspoon of chili, half a teaspoon of mint, and half a teaspoon of paprika and stir briefly. Then add the wheat and about 3 glasses of water, the corn, the chickpeas, and the yogurt mixture and stir well. If the soup is too thick, just add a little more water. Season with chicken stock until it has a nice chicken flavor (about 2-3 teaspoons) and add salt if desired. Now bring the soup very slowly to a boil over reduced heat. This will take about 20 minutes. And then the soup is ready. I like to add a squeeze of lemon, but some people don’t. You can also cook chicken pieces with the dish, which saves you on the chicken broth. It also tastes great. Tip: Dried wheat is available in Turkish supermarkets. If you use dried chickpeas, you’ll need to soak and cook them first.