Middle_Eastern
Middle Eastern - Soups and Broths
Ali Nazik Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 2 cups plain yogurt
- • 1 cup cooked chickpeas
- • 1.2 litres chicken stock
- • 2 cloves garlic, minced
- • 1 tbsp cornflour
- • 1 egg
- • 1 tsp dried mint
- • 2 tbsp olive oil
Preparation Steps
1
Phase 1
Bring the stock to a gentle simmer and add the chickpeas.
2
Phase 2
Whisk the yogurt, egg, and cornflour together until smooth.
3
Phase 3
Gradually whisk a ladle of hot stock into the yogurt mixture, then pour it back into the pot.
4
Phase 4
Cook over low heat, stirring constantly, for 10 minutes without letting it boil.
5
Phase 5
Fry the garlic in the olive oil with the dried mint, pour over the soup, and serve hot.