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Apr 3

Written by: SuperUser Account
Saturday, April 03, 2010 

 250gr beef for stew
 ¾ cup canned or pre-cooked chickpeas
 3 small gold potatoes, diced (approx 1 and ½ cups)
 6-7 cups water or beef stock•1/3 cup olive oil
 1 tsp dry mint

Yogurt mixture
 1 and ½ cups plain yogurt
 1 egg
 1 tbsp all-purpose flour

In a medium, deep pot, like Dutch oven, put beef cubes and chickpeas. Add 1 and ½ liter water or beef stock and bring it to boil. Simmer that until meat is really tender. Add diced potatoes and cook until potatoes are soft but not mushy
Meanwhile, in a medium bowl, combine egg, yogurt, flour and salt together. Whisk them until well mixed. Pour some hot stock with a scoop in to the yogurt mixture and whisk it. Pour it back to the pot slowly. On low heat, cover with the lid and let simmer for 5 minutes
Heat a pan up on medium heat and drizzle some (1/3 cup) olive oil in. Sprinkle some (1 tsp) dry mint. Pour that oil on to the soup’s surface and turn the heat off and serve. Enjoy

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