Potatoes and yogurt soup with safflower swirls (Yoğurtlu patates) [Ayfer Üsal] from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 126) by Paula Wolfert

  • egg
  • dried chickpeas
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Yogurt drains for several hrs - see "Draining yogurt" on P410; and chickpeas soak overnight. Soup base simmers for 1 hr.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Extra-crisp ovals stuffed with pistachios (Içli köfte) [adapted from Mrs. Fikriye Gulenler's recipe]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Yogurt drains for several hrs - see "Draining yogurt" on P410; and chickpeas soak overnight. Soup base simmers for 1 hr.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.