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Yayla Çorbası - Turkish Yogurt Soup
Soak chickpeas overnight to soften. Cook chickpeas in a pot of water for about 40 minutes to an hour, until tender. Drain and set aside. Meanwhile, wash the rice well to remove excess starch. Heat two small frying pans over medium heat and add half of the 1/4 cup of olive oil to each. To one pan, add 2 tsp of dried mint. To the other, add 1 tsp of red pepper flakes. Heat spices and oil until they . . .
Prep Time: 06:00
Cook Time: 00:25
1/4 cup long grain rice (about 2 oz)
1/8 cup dried chickpeas (about 1 oz)
1 white onion, diced
1 tbsp butter
2 tbsp flour
4 cups chicken stock
1.5 cups thick, plain yogurt (a strained greek yogurt is probably the easiest to find-like chobani)
1 tsp red pepper flakes
3 tsp dried mint
1/4 cup olive oil, divided
1Soak chickpeas overnight to soften.
2Cook chickpeas in a pot of water for about 40 minutes to an hour, until tender. Drain and set aside.
3Meanwhile, wash the rice well to remove excess starch.
4Heat two small frying pans over medium heat and add half of the 1/4 cup of olive oil to each. To one pan, add 2 tsp of dried mint. To the other, add 1 tsp of red pepper flakes. Heat spices and oil until they start to sizzle. Remove from heat and let spices infuse into the oil while you prepare the rest of the soup.
5Melt butter in heavy bottomed soup pot until foaming subsides. Add onion to pot and sauté over medium heat until translucent.
6Once onions are softened, add the flour to the pot and cook for a few minutes. Gradually whisk in the chicken stock. Bring to a boil.
7Add rice and chickpeas and bring to a boil again. Cover pot and let simmer gently over medium-low heat for 20 minutes.
8Meanwhile, whisk yogurt with 1 tsp of dried mint and a bit of salt.
9Ladle one or two ladlefuls of soup into the bowl with the yogurt and quickly stir together before pouring yogurt mixture into the soup pot. Let the soup heat through slowly, without boiling. Season with salt and pepper.
10Serve drizzled with the mint oil and the chili oil.
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