Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, meat shells in yogurt soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Meat shells in yogurt soup is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Meat shells in yogurt soup is something that I have loved my entire life.
Add the yogurt, and start heating the pot while continuing to whisk and stir the mixture. It is important to stir constantly until the soup starts boiling to prevent Some people prefer to steam the dumplings separately and then add them to the soup, or if a thicker dough is used, the dumplings are baked and. Incredibly delicious kofte yogurt soup recipe, highly suggested for this cold winter season.
To begin with this particular recipe, we must prepare a few components. You can have meat shells in yogurt soup using 15 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Meat shells in yogurt soup:
- Prepare Dough shells
- Prepare 2 cup flour
- Take 1/3 cup vegetable oil
- Get 1/2 tsp salt
- Prepare 1/2 cup water (or milk)
- Get Shell filling
- Prepare 2 onions, chopped
- Prepare 250 grams ground meat
- Make ready 1 salt, pepper
- Get Yogurt soup
- Get 1 1/2 kg plain yogurt
- Take 2 tbsp cornstarch and half a cup of water
- Get 1 tbsp salt
- Get 1 garlic clove
- Get 1 dry mint
This Hamburger Meat and Wild Rice Soup Recipe is a great recipe that you can make in just a few minutes. Cream soups are easy to prepare in the blender. Mix chicken broth with any frozen chopped Make rich, thick soups of blended meats, vegetables, lentils, etc. combined with a cream sauce or with a favorite Top each portion with whipped topping. This cucumber dill soup is an easy cold cucumber soup recipe with yogurt.
Steps to make Meat shells in yogurt soup:
- Prepare the dough by mixing the flour with the oil, water and salt. Knead it and leave it for half an hour to rest.
- Chop the onions. Fry in a little oil, then add ground meat and cook well while stirring until it is dry. Add salt and pepper. Set aside.
- Roll out the dough using a rolling pin. Then cut out small circles using a cup.
- Place half a teaspoon of the prepared meat in the middle of the dough circle. Fold the dough in half over the filling and press firmly to seal the edges. Then fold again and seal the 2 ends of the half-moon dough to form a shell.
- Repeat the process for all the circles. Then place all filled shells in a pan and bake in a preheated oven (350 degrees F) for about 20 min or until they are slightly golden.
- Add the yogurt, the cornstarch, the water, the salt and the crushed garlic to a cooking pot and stir constantly while heating until it boils. Keep boiling for one minute, then add the cooked shells and boil for 1 more minute. Turn off the heat and add dry mint.
Top with a pinch of chopped dill and some celery seeds, plus a few drops of olive oil, then serve with rye bread. Of course, yogurt is not cream. It is thicker and has a tanginess to it that will change the taste of your soup. But to be honest, we can't think of many soups it wouldn't work well in. The traditional yogurt soups here have some meat-filled dumplings in them (called sheesh barak) or kibbeh balls; the good news is that these are available Transfer to the pot with the pasta.
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