Yogurt Soup (Ash-e-Doogh) - Cooking with Yousef

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess while buttermilk is more affordable.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients while being a heartier green.

chickpeas

🥗Healthier: white beans

💰Cheaper: canned beans

Canned beans are often less expensive and still nutritious.

cooked meat

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides a plant-based protein alternative.

Soak 1 cup of rice for a few hours in water.

Soak and precook 1 cup of dry garbanzo beans, or use canned beans for convenience.

Prepare 1 pound of ground meat.

Measure out 4 cups of yogurt, or use 1.5 liters of ready-made yogurt drink (Duke).

Chop 6 or 7 cloves of garlic and 1 small onion (or half of a big one).

Crack 1 egg into a bowl and add the soaked rice and 2 tablespoons of wheat flour, mixing well.

In a separate pot, add 1.5 liters of water and heat until boiling, then add the yogurt and mix until soft.

Make small meatballs from the ground meat mixture, adding turmeric, black pepper, and salt to taste.

Once the water is boiling, add the cooked garbanzo beans and the remaining garlic, then reduce heat to low and simmer for 15 minutes.

Add the meatballs to the pot along with coriander powder, black pepper, and thyme, then simmer for a few minutes.

After a total of 30 minutes of simmering, add the chopped herbs (chives, dill, coriander, and beet leaves) and cook for another 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens