Lamb and Green Garlic Soup with Yogurt

[sazji]

Lamb and Green Garlic Soup with Yogurt

Serves 6 as Soup.

This soup is known as shiveydis or shiweydiz in the area around Antep, Turkey. Though it feels like a soup, they consider it more of a main dish.

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Ingredients

• 1 lb lamb shanks
  
• 5 c water
  
• 1 c garbanzos
  
• 1 lb green garlic
  
• 1 lb scallions
  
• 1 egg, room temperature
  
• 2 c yogurt, room temperature
  
• salt and pepper to taste
  
• red pepper
  
• 1/3 c olive oil
  
• 1 tsp dry mint
  

Soak garbanzos overnight.

Boil in water together with lamb until both lamb and chickpeas are tender. Remove from heat.

Chop the green garlic using only the thick section, into 1-inch pieces. Cut scallions in the same way, using some of the greens as well. Cook covered in a small amount of water till tender, about 6 minutes. Add to soup. Add salt to taste, and black pepper.

Mix yogurt and egg, take a cup or two of the broth and whisk into the yogurt mixture, then add back into the soup.

Heat oil and mint together to infuse the flavor into the oil. Put a tablespoon or so on each serving.

Personal variation (pictured above): omit lamb, use beef broth instead of water, and before adding garlic and onions, add a couple of handfuls of freshly chopped spinach. You can use canned garbanzos to cut down on cooking time, but it is good to boil them with the broth for at least 10 minutes to soften a bit and take on some of the flavor of the broth.

Keywords: Soup, Middle Eastern, Main Dish, Easy, Lamb

( RG1627 )