Herb and Yogurt Soup

1 days and 6 hours

How many people?

By people

We have guests

Doogh (yogurt drink)

750 ml

Leek

10 g

Garlic

30 g

Lime Juice

14 ml

Parsley

15 g

Coriander

15 g

Chickpeas

45 g

or Canned Chickpeas: 90 g

Salt

7 g

Rice

45 g

Minced Meat

65 g

Cooking Instructions

Soak 45 g Chickpeas overnight. In the morning, drain and rinse them.

Cook the chickpeas separately for at least one hour.

Season 65 g Minced Meat with a little salt and pepper, then shape into small meatballs.

Pour 750 ml Doogh (yogurt drink) into a pot and place on low heat. Stir gently until it comes to a boil. You must stir constantly — if you stop, it will curdle and ruin the entire soup.

Add the chickpeas, 45 g Rice, and meatballs.

Grate 30 g Garlic and add along with 14 ml Lime Juice, chopped 15 g Parsley, 15 g Coriander, and chopped 10 g Leek.

The amount of salt is approximate — adjust with salt and boiling water depending on the saltiness and thickness of the doogh.

Let it cook for at least one hour with the lid closed.

Nutritional Composition (For the entire cooked dish)

Nutri-Score D

691 kcal

Protein 33.0 g

Unsaturated Fat (Good) 5.7 g

Saturated Fat 10.4 g

Trans Fat (Bad) 0.7 g

Carbohydrates 92.4 g

Sugar 33.2 g