Savory and flavorful, this soup packs a punch. Creamy and thick, it’s packed with meat, chickpeas, vegetables and saffron.
Here’s the recipe:
Turkish Green Bean & Yogurt Soup
- 500g stew beef chunks
- 500g green beans (blanched)
- 1400g suzme yogurt (or any thick yogurt)
- 1 egg
- 4 scallions (white parts only)
- 1 1/2 c chickpeas (canned & drained or pre-boiled)
- 1 TBSP saffron
- salt & pepper (to taste)
In a large stock pot, boil the beef with salt and pepper and 2 liters of water for 15 minutes.
Add the chickpeas and continue to boil for 10 minutes.
Then add the green beans, scallions and saffron and continue to simmer for 15 minutes.
In a bowl, whisk the yogurt and the egg until smooth. Transfer to a sauce pot and warm the yogurt mixture over low heat, stirring occasionally.
Add a few ladles of the soup into the yogurt, stirring constantly (to temper the yogurt). Then pour the entire yogurt mixture into the soup, stirring constantly.
Serve and Enjoy!
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