Hünkar Soup

Ingredients:

  • 2 roasted eggplants
  • 1 onion
  • 2 cloves garlic
  • 1 liter of broth or water
  • 1 teaspoon yogurt
  • 1 egg yolk
  • 1 spoonful of flour
  • 2 tablespoons butter
  • 1 tsp salt
  • 1 teaspoon black pepper

Preparation:

  1. Put the aubergines in a bowl, roasting them and peeling them.
  2. For seasoning, take the ingredients waiting at room temperature — yogurt, egg yolks, flour, lemon juice, salt and pepper — into the bowl and beat well.

Cooking:

  1. Heat the pan over a low heat and add the oil.
  2. Once the oil is browned, add the onion and garlic and roast for 4 minutes.
  3. Add the broth.
  4. Cook, stirring, for 15 minutes.
  5. Gently add the prepared marinade to the soup and turn off the bottom of the stove 5 minutes after boiling.
  6. Add the salt and smooth with the blender.
  7. To serve, melt the butter and use it with chili peppers and mint.

Enjoy your meal.



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