Turkish Yogurt Soup

Hafız AteşChef

Ingrediënten

• Yoghurt
  1.5 cup
• Ei
  1 piece
• Meel
  1 tbsp
• Azijn
  1 tsp
• Chicken broth cube
  1 cube
• Hot water
  3 cup
• Rijst
  0.3 cup
• Ghee
  1 tsp
• Gedroogde Munt
  1 tsp
• Geperste Knoflook
  1 clove
• Zout
  1 to taste

Stappen

1. 1

   First, boil the water in a pot over the heat and add the rice and chicken broth cube to it.

   Benodigde hulpmiddelen:

   🍳

   Pot

   recipe.minutes
2. 2

   In another pot, add the egg to the yogurt along with the tablespoon of flour and vinegar, and whisk it well with a hand whisk, then place it over low heat until it boils and thickens.

   Benodigde hulpmiddelen:

   🍳

   Pot

   🍳

   Whisk

   recipe.minutes
3. 3

   Once the rice is cooked, add the prepared yogurt mixture.

   recipe.minutes
4. 4

   Let them simmer on low heat for 10 to 15 minutes.

   recipe.minutes
5. 5

   Finally, heat the ghee over the fire and add the garlic and mint for a few seconds, then drizzle it over the soup.

   recipe.minutes

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Yoghurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Eiper 100g

Energy155 kcal

Protein12.6 g

Total Fat10.6 g

Carbohydrate1.1 g

Total Sugars1.1 g

Vitamin D2.1 mcg

Selenium30.8 mcg

Vitamin B121 mcg

Meelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Azijnper 100g

Energy21 kcal

Carbohydrate0.93 g

Rijstper 100g

Energy130 kcal

Protein2.7 g

Total Fat0.3 g

Carbohydrate28.2 g

Dietary Fiber0.4 g

Total Sugars0.1 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

Gedroogde Muntper 100g

Energy276 kcal

Protein6 g

Total Fat8 g

Carbohydrate68 g

Dietary Fiber38 g

Geperste Knoflookper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Zoutper 100g

Ash100 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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