Pursuant Buttermilk Vaccine Soup (Raw) Recipe
Ayran vaccine soup, which is cooked with tiny meatballs in Southern Anatolian cuisine, is a wheat soup, preferably consumed cold. For those who prefer lighter flavors, we bring fresh purslane grass with raw, boiled wheat, chickpeas and yogurt. A green olive oil with basil and plenty of ice is a separate beauty. We share the main recipe. You can also try with different Aegean herbs. Enjoy your meal!
Ingredients:
For: 6 People
Prep: 30 Min
| Purslane | 2 Bunch |
| Yogurt | 3 Cup |
| Chickpeas (Boiled) | 1 Cup |
| Wheat (Boiled) | 1 Cup |
| Olive Oil | 3 Tbsp |
| Fresh Basil | 1/4 Bunch |
| Salt | 1 Half Tbsp |
| Garlic Powder (Or Crushed Garlic) | 1 Tsp |
Steps:
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Extract and wash the leaves of the purslane. You can evaluate the handle parts in vegetable soups. Pass the extracted purslane herbs through plenty of water and dry them with paper towels.
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Boil the chickpeas and bulgur that you have soaked one night in separate containers. Filter the boiled water for the first 5 minutes and add hot water and cook until soft.
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Filter the juice of boiled chickpeas and peel the shells. Leave the boiled wheat to cool in their own water.
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In a deep bowl, straining 3 cups of yogurt and add the salt and whisk thoroughly. Crush the garlic and add in the yogurt and mix. You can also use garlic powder if you wish.
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Add the boiled wheat with purslane, chickpeas and juice in the yogurt and blend. You can add cold water by checking the consistency. Your soup should not be very juicy as it will be served with ice.
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For green oil, pass the fresh basil leaves (or 1 teaspoon of dry basil) with olive oil and drain through the blender.
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Garnish the soups you buy in the service bowls with green oil and decorate with fresh basil leaves. Serve cold with fried tiny breads (dryon) if you wish with plenty of ice. Enjoy your meal!
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Menu Recommendation: Purslane buttermilk vaccine, grilled turkey ash, mashed potatoes, artichoke artichokes with olive oil, Kaysılı Parfe
60 Min
