RECIPE TITLE " Hot and Spicy Yogurt Soup"
Excerpted from Mediterranean Hot. Copyright (c) 1996 by Aglaia Kremezi. Reprinted with permission by Artisan.
serves 6 --- easy
You will find variations of this simple yogurt soup all over the Middle East. I came across an old Armenian recipe for madzoun abour in Pascal Tchakmakian's book 100 Recettes de Cuisine Armenienne (100 Recipes from Armenia) that included barley, while a friend's mother who comes from Pontos--an old Greek settlement on the BlackSea--makes her yogurt soup with bulgur, and calls it arianassi.
The basic ingredients are the same: onions, olive oil or butter, a cereal of some kind, water or stock, yogurt, and dried mint. In my version, red pepper flakes and freshly ground black pepper give the soup a bite.
3 tablespoons olive oil
1 1/2 cups chopped onions
1/2 - 1 teaspoon Aleppo pepper or red pepper flakes
1/2 cup dry white wine (optional)
4-5 cups chicken stock
1/3 cup coarse bulgur
3 tablespoons fine semolina flour
2 cups plain yogurt
2 tablespoons dried mint or 1/3 cup chopped fresh mint leaves
Salt and freshly ground black pepper, to taste
Mediterranean Hot Child Award winning author presents 60 spicy, healthy, easy-to-prepare recipes from Southern Italy, Greece, Turkey & North Africa. Color illus.
Warm the olive oil in a skillet and saute the onions for about 4 minutes, until soft. Add the pepper flakes and turn a few times. Pour in the wine, if you are using it, and the stock and bring to a boil. Add the bulgur and semolina, stirring constantly, and simmer for 15 minutes.
In a bowl, mix the yogurt with about 1 cup of the boiling soup and stir well. Pour the mixture into the soup, stirring constantly. Add the mint, rubbing it with your fingers to break up the pieces, taste, and adjust the seasoning with salt and freshly ground black pepper. Serve very warm.