Onion Garlic Soup | Siveydiz Recipe
Onion garlic soup is a geographically registered dish among the local dishes of Antep which is a gastrocity. This antibiotic soup should be your best friend on cold winter days.
Ingredients
- ½ cup chickpeas (canned & drained or pre-boiled)
- 500 g beef originally mutton
- 1 bunch of green onions
- 1 bunch of green garlics
- 1 tsp salt heaping
- 900 g yogurt must be thick
- 1 egg yolk
Oil Dressing:
- ½ cup olive oil
- 3 tbsp dried mint
- ½ tsp blackpepper
Instructions
- Boil the meat and chickpeas. We usually use mutton, beef is okay too. You can use it either cubed or with bones. While it boils, skim off the foam.
- On the other hand, cut all the vegetables into 3 finger lengths (3-4cm/1-1.5 inch).
- When the meat and chickpeas are cooked, add the vegetables and salt. Cook until it softens well.
- In a bowl, whisk the yogurt and the egg until smooth. You can add some salt as well. Mix until homogeneous.
- Add a few ladles of the soup into the yogurt, stirring constantly (to temper the yogurt). In this way, you will bring the yogurt mixture to the approximate temperature with the food. Be careful at this stage or your soup may be curdled.
- Then pour the entire yogurt mixture into the soup, stirring constantly.
- For the oil dressing; heat the olive oil first. Then add dry mints and black pepper. After 10-15 seconds, turn off the heat.
- You can serve the soup by pouring mint oil on it.