- 1 liter of bone water (boiled for a long time)
- 200 grams of yogurt
- 50 gram flour
- 70 grams urfa oil
- 1/2 tea spoon salt
- 1 tablespoons urfa oil
- 1 sweet spoon mint
For the service:
In order not to dilute the soup and to make it tastier, use dark yogurt or filtered yogurt instead of water. Prepare the bone water from drinking water and use it after filtering for a long time so that it passes all the raw meat juice.
You can also prepare the soup using chicken juice instead of hot bone water.
How is it prepared?
Take a deep pot of yoghurt which you have dug through the water and mix it with the help of a beater.
After adding flour, continue mixing until it does not become coarse.
Open the consistency of the soup with hot bony water that you gradually add to avoid cutting salt and yogurt.
When the hot bone water you have added is exhausted, take the soup pot to the oven.
Bake the prepared soup for 20-25 minutes while mixing on a low heat.
Finally, add the Urfa oil to the soup that starts to boil, and cook for 5 more minutes, then take it from the heat.
For use in your service; in a little sauce you will melt in Urfa oil in about 1 minute.
Share the hot soup you bought for the service booth with your loved ones without waiting in the mint sauce prepared.