Antep’in, hani şu zor olduğu için! (yada biraraya gelmeye bahane olması ihtimali cok yüksek) bayramlardan önce bayanların biraraya gelip imece usulü hazırladıkları meşhur yuvalamasını andıran ancak nispeten daha kolay olduğunu düşündüğüm yoğurtlu çorbalarından biri, terbiyeli patates çorbası. Yalnız bu ismi ben verdim. Antepte ne denir hiçbir fikrim yok. Bilenler paylaşırsa çok sevinirim…
- 150 gr kuşbaşı et
- ¾ cup haşlanmış nohut
- 3 küçük patates, küçük küp doğranmış (yaklaşık 1,5 cup)
- 6-7 sb su yada et suyu
- 2 kase yoğurt
- 1 yumurta
- 1 çorba k. un
- Kuru nane
In Turkish cuisine, there are a number of soups prepared with yogurt. They could be served cold or hot, depending on climate and region.
Yogurt has long been an essential component of our cuisine and commonly incorporated into food process. Although it also exists in surrounding civilizations, yogurt is spread to western civilizations through Ottomans and the word yogurt is Turkish in origin.
A very common drink made out of yogurt, ayran, and a creamy yogurt with petite diced cucumber and dry mint that is occasionally served as a side dish, cacik are common in Anatolia and surrounding geography. In addition, different kinds of soup are made out with yogurt. So far, I haven’t come across yogurt soup in any other cuisine.
The South Eastern Turkish province of Gaziantep has various kinds of soups with yogurt being the essential ingredient. This creamy yogurt soup with potato and beef is just one of them.
It might appear really difficult to prepare, but it is extremely ease compare to yuvalama, another yogurt soup to be posted later on. Originated from Gaziantep cuisine as well, yuvalama is commonly been referred as one of the hardest dishes.
Anyway, if you are a dairy person, you will like them.
They all go great with a slice of rustic bread…
- 150g beef for stew
- ¾ cup canned or pre-cooked chickpeas
- 3 small gold potatoes, diced (approx 1 and ½ cups)
- 6-7 cups water or beef stock
- 1/3 cup olive oil
- 1 tsp dry mint
- 1 and ½ cups plain yogurt
- 1 egg
- 1 tbsp all-purpose flour
In a medium, deep pot, like Dutch oven, put beef cubes and chickpeas. Add 1 and ½ liter water or beef stock and bring it to boil. Simmer that until meat is really tender. Add diced potatoes and cook until potatoes are soft but not mushy.
Meanwhile, in a medium bowl, combine egg, yogurt, flour and salt together. Whisk them until well mixed. Pour some hot stock with a scoop in to the yogurt mixture and whisk it. Pour it back to the pot slowly. On low heat, cover with the lid and let simmer for 5 minutes.
Heat a pan up on medium heat and drizzle some (1/3 cup) olive oil in. Sprinkle some (1 tsp) dry mint. Pour that oil on to the soup’s surface and turn the heat off. Serve immediately.