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Yogurt Soup with Shish Barak

June 9, 2016



This Lebanese recipe wins my heart every time. No matter if it is warm or cold outside; this soup is just too delicious to miss out.


You’ll need the shishbarak dumpling recipe, before continuing.


This recipe yields 4 portions.




3 cups of plain yogurt 


1 ½ cup of water


1 whole egg


½ cup of cilantro (chopped)


½ cup of onions (chopped)


2 garlic cloves (mashed)


½ cup pine nuts (toasted)


Olive oil for sautéing 


Salt and pepper to taste





1. Sauté in the olive oil, onions, cilantro, garlic and set aside. Sort of a sofrito.


2. In a pan, place a colander to strain the yogurt, water and eggs, mix well until smooth, place on low heat and with a wooden spoon you’ll need to stir constantly in circular form and always to the same side.


3. Once the yogurt has begun to simmer you can add the dumplings and simmer on low for 10 minutes, turn the heat off and serve warm, top with sofrito and pine nuts.




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