Anatolian sour soup: mothers and daughters [Nüket Ersoy] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 108) by Paula Wolfert

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Notes about this recipe

  • Eat Your Books

    Requires making a soup base, pepper paste, kofte dough and kofte filling. The stock is cooked for 45 mins then refrigerated for some time so fat can be removed. In the "Filling for the kofte" can substitute ground red hot pepper or Aleppo pepper for Near East pepper; and ground beef or turkey for the ground lamb. In the "Soup base" can substitute turkey stock for chicken stock. In the "Kofte dough" can substitute lean ground turkey for lean ground lamb, and Aleppo pepper for Near East pepper.

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