?iveydiz, pronounced “she-vey-diz,” is a beautiful Turkish soup. Creamy from fresh yogurt that’s blended into the soup it makes for a flavorful meal.
Creating this soup is like creating a work of art. All of the ingredients are perfectly crafted together to form a delicious blend of flavors.
And of course, it is stunning to see. Especially when the beautiful green mint is added at the very end.
Here’s the recipe:
- 1 kilo of green onions (the white part only)
- 1400 g suzme yogurt (or any thick plain yogurt)
- 1 cup of chickpeas
- 400 g stew beef chunks
- 2 white onions chopped
- 1 egg
- 4 TBSP butter
- 2 TBSP olive oil
- 2-3 TBSP dried mint
- 1 TBSP cumin
- salt & pepper (to taste)
Preparation:
In a large stock pot, combine the stew beef chunks, chopped white onions and 1 liter of water. Simmer for 20 minutes and then drain through a cheese cloth lined sieve.
Clean and cut the green onions, separating the green part from the white part. Cut the white part into 2 inch pieces and set aside.
Add the stock back to the pot and add the chickpeas, green onions and beef chunks. Season with cumin, salt and pepper. Stir, cover and simmer for 10-15 minutes.
In a bowl, whisk together the suzme yogurt and egg until smooth. Transfer to a sauce pot and cook over medium low heat, whisking occasionally. Once it is warmed, slowly add ladles of beef stock into the yogurt while whisking (as a way to temper the yogurt). Then pour the yogurt into the soup, stirring constantly. Remove from heat.
In a small frying pan, melt the butter and olive oil. Once it is melted together, add the mint. Then pour it into the soup. NOTE: IT will simmer, but wait to stir. Ladle a spoon of soup back into the frying pan to get an excess mint, and pour back into the soup. Stir once or twice and serve immediately. The mint mixture will make a beautiful green design.
Afiyet Olsun!
This recipe is from the culinary classes at the Gaziantep Mutfak Sanatlar? E?itim Merkezi. For more information or to take a class, visit their website.