Yogurt Nesting Soup Recipe

After cold soups with yoghurt, we welcome soups with plenty of meat in which yoghurt is heated. It has to be said that although it is a local soup, it is not a practical soup and it takes at least an hour to make it, doing justice to the recipe. But it's worth every second, rest assured.

The dishes that Gaziantep cuisine has contributed to our culture are countless. In fact, in case there are people who plan to go to Gaziantep in the near future, we leave our article about Gaziantep places and food here.

Let's talk about our soup. We can define it as a bowl of happiness, where plenty of meat, chickpeas and tiny meatballs meet with yoghurt, and melted butter, chili peppers and mint are added.

Thank you, Gaziantep, for this delicious recipe.

How to Make Yogurt Nesting Soup Recipe?

• Fry the shallot with 1 teaspoon of butter.
• Add the meat and fry with the onions for about 5 minutes. Add the chickpeas and water and close the pressure cooker lid. When the water boils, close the lid and wait for the whistle to blow. After the whistle blows, turn the heat down to low and wait 15-20 minutes.
• After 15-20 minutes, turn off the stove and let the steam out. After making sure all the steam is released, carefully open the lid of the pot.
• Strain the meat. Remove the onions from the dish and leave the meat and chickpeas. Shred the meat.
• Add the chickpeas and shredded meat back into the strained broth.