Middle Eastern · Dinner
Yogurt Soup with Dumplings
Warm yogurt soup thickened with egg and simmered gently to prevent curdling, studded with small lamb-and-bulgur dumplings and finished with sizzled butter, dried mint, and paprika. Rooted in Turkish and Levantine home cooking, the tangy broth is ladled hot over the dumplings and served with bread.
$5
30 minsPrep
35 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
398Calories
24.8gProtein
24.1gFat
18.2gCarbs
8.4gSugar
3.1gFiber
1073mgSodium
271mgChol
11.8gSat Fat
646mgPotassium
312mgCalcium
2.4mgIron
1.5mcgVitamin B12
3.2mgVitamin C
low-carb
low-calorie
herb-salt
hidden-gems
Instructions
1
Prep
Mix the ground lamb, drained bulgur, grated garlic, minced onion, 1/4 tsp salt, and 1/8 tsp black pepper until evenly combined and slightly tacky.
2
Roll the lamb mixture into 8 to 10 dumplings about the size of a small marble using wet hands for a smooth surface.
3
Poach the dumplings in gently simmering lightly salted water over medium heat for 8 minutes until they float and feel firm; lift out with a slotted spoon.
4
Whisk the yogurt, rice flour, and egg yolk together in a heatproof bowl until no lumps remain, then temper by whisking in a ladleful of warm chicken stock.
5
Pour the tempered yogurt mixture into a saucepan with the remaining chicken stock, garlic, salt, and pepper; cook over low heat for 12 to 15 minutes, stirring constantly in one direction, until thickened and coats the back of a spoon without boiling.
6
Add the poached dumplings to the soup and simmer gently over low heat for 5 minutes until heated through and the soup clings lightly to them.
7
Melt the butter over medium heat until foaming, then stir in the dried mint and paprika for 20 seconds until the butter turns red-tinted and smells toasted.
8
Plate
Ladle the soup and dumplings into a bowl, drizzle the mint-paprika butter over the top, scatter the parsley, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground lamb
- 4 tbsp4 tbsp fine bulgur, soaked and drained
- 22 small garlic clove
- 2 tbsp2 tbsp onion
- 2 cup480ml whole-milk plain yogurt
- 4 cups960ml chicken stock
- 2 tbsp2 tbsp rice flour
- 22 small egg yolk
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp paprika
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper, divided
- 2 tbsp2 tbsp fresh parsley
