Onion Garlic Soup is a geographically registered soup among the local dishes of Gaziantep. You can drink this soup as an antibiotic on cold winter days.
Gaziantep cuisine is the only cuisine in the world that is named after a city. Gaziantep cuisine was declared a city of gastronomy by UNESCO in 2015. It is one of the richest and most delicious cuisines of Turkish cuisine. Kebab, lahmacun and baklava are the most famous dishes of Gaziantep. They are also delicious and special. But apart from these, there are approximately 500 types of local one-pot dishes in Antep cuisine.
As a Gaziantep native, I will tell you about the onion garlic soup recipe, which is one of the healing dishes of Gaziantep cuisine. It is like an antibiotic due to its ingredients.
Onion Garlic Soup (Siveydiz) is generally made during the winter months. It is served as a main course dish. Mint oil is poured over it and served with rice pilaf. It is a meal that is both satisfying and delicious. You will want to make this dish often, which will warm you up on cold days.
How to Choose the Vegetables for This Soup?
Onion Garlic Soup is one of the most popular dishes of Gaziantep cuisine. It is a soup with meat, chickpeas and yoghurt. It also contains vegetables such as green onions, green garlic and leeks.
Especially green onions and green garlic give the dish its unique taste. You can adjust the amount of the fresh vegetables. Let’s say you found fresh green garlics but the onions were stale. Then you can put more garlic and less onion in the soup. Or let’s say you can’t find one of these vegetables, use leeks instead. Vegetables should not be chosen randomly. They should be in similar sizes and as I will explain.
For onion garlic soup; the green parts of the green onions are separated and only the white parts are used. For this reason, when buying green onions, you should choose those with long white parts. In the same way, the thick parts of green garlics are used. Neither onion nor garlic should be chosen too thin or too thick. It may be as thick as a finger. If you want to add leek, make sure to choose the leek at the same thickness as the onion and garlic.
I also recommend you to try Turkish Dolma | Stuffed Dried Eggplants and Peppers recipe, which is another flavor from Gaziantep cuisine.
How to Make Onion Garlic Soup:
- 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.
Dinner is ready, bon appetit!
Onion Garlic Soup | Siveydiz Recipe
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.