for 4 people
- 1 tea cup of barley noodle
- 3.5 cups water
- 2 tablespoons flour
- 1 water glass of yogurt
- 1 tea spoon salt
- 1 egg
- 2 tablespoon butter
- 1 tea spoon powder red pepper
For the above:
Be sure to top up the yoghurt mixed city you prepared with boiling water and take care to add it gradually during the transferring step. Do not forget to mess with one side.
How is it prepared?
Transfer barley into a deep jar. Add water on top.
Cover openly, barefoot, until the towns soften.
Then take yoghurt, eggs and flour in a separate bowl. Beat the beans nicely, taking care not to lump the flour with the help of a wire beater.
Add a bucket of yoghurt from the boiling water and beat quickly.
Add a few more buckets in this way and quickly knead and knead each time not to cut.
Add the yoghurt mixture you mix with water, stirring gradually on top of the tanned joints. Do not stop messing around at this time.
Blend it for a few more minutes after mixing to get the consistency and the kneading fully integrated. Take it from the quarters when you get my consistency.
Prepare a sauce by melting butter and powdered red pepper and serve it over your soup.
You can add dry mint to the soup of the soup.