Yayla Soup with Chickpeas

This is a soup that is made with yogurt. It's very popular in Turkish cuisine. In common traditional recipe there aren't chickpeas

600g yogurt
25g flour
1 egg
60g rice
1250gr water (450+800)
200g cooked chickpeas (I used canned)
20g TM stock
Black pepper

50g margarine or butter
1 dessert spoon paprika
1 dessert spoon dried mint
  • Blend yogurt, flour and egg for 30sn on Speed 5. Set aside
  • Put rice and 450g water in the TM bowl. Cook for 15 minutes at 100°C on Reverse/Soft Speed
  • Add chickpeas, TM stock and 800g water. Add also salt and black pepper. Cook for 15 minutes at 100°C on Reverse/Speed 1
  • Add 2-3 laddles of soup to the yogurt mixture which you previously set aside.  And mix with hand beater.
  • Start TM again for 15 minutes at 100°C on Reverse/ Speed 2. In the meantime pour down yogurt mixture through the hole of TM lid and after that speed down to Reverse/ Speed 1.
  • Melt margarine in a pan. Add paprika and dried mint as soon as it melts and turn the flame off.
    Dress every plate with 1 or 2 tbsp of sauce.

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