Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, August 28, 2013

Shepherd's Yogurt Soup

(Çoban Aşı aka Sraysır - Mediterranean Region)

Shepherd's Yogurt Soup
1/4 cup Turkish bulgur, small or medium or large grain
1 cup plain yogurt
1-2 fresh mint leaves, sliced

Green part of spring onions, chopped
Extra virgin olive oil

Wash and drain the bulgur, soak into the boiling water in the bowl. When the bulgur grains are expanded, drain. Let it cool down. Then mix it with yogurt, mint and salt. Keep it in the fridge.

If you like, add a couple of ice cubes or a little bit of water into it before serving. Drizzle the olive oil and sprinkle some cumin and the green part of the spring onions on the top.

Serve with onion and Tandoori bread on the side. It is a great traditional Turkish cold yogurt dish (or soup) for hot Summer days.

*This rustic meal is popular for shepherds or farm workers of the Mediterranean region. They throw a handful bulgur into yogurt in the thinned copper bucket and close it just before their leave their home. They wrap the lavash bread or yufka and bulb of onion in their bundle. The bulgur absorbs water from yogurt and gets softer until lunch time. They crush the onion with their fist. Now they can have their healthy lunch to collect some energy to finish the day:)



At 11:45 AM, Anonymous Anonymous said...

Thank you for this simple recipe. How much boiling water for 1/4 cup bulgur?

At 8:10 PM, Blogger Binnur said...

You will add the boiling water to exceed the surface of the bulgur by about 2 inches.

At 3:10 PM, Anonymous Anonymous said...

Hello, I had this soup served warm in central Anatolia, it was boiled in a pot and to this day i have thought it was yayla corbasi:) greets, Ann

At 8:02 PM, Anonymous Anonymous said...

Excellent. Just made some.


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