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Öz Soup Recipe

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Öz Soup Recipe

One of the recipes that are loved by the connoisseurs of Antep cuisine but not known to many people is öz soup. Although the soup itself is not different from the classic yoghurt-seasoned soups of Turkish cuisine, what makes it different is the roasted almonds and pistachios that are added as a last move to the soup.

I’m sure it doesn’t sound very nice, but these two really add an incredible flavor to the soup. I don’t know where the name of öz (which means core, essence) soup comes from, but it seems to me that it means this is the essence of the flavor, nothing more delicious can be made. If so, it’s definitely a soup that deserves its name. But of course, one of the ingredients used in the recipe in the Antep region may be called öz and it is quite possible that it got its name from here. It is not unlikely that wheat or broth is called öz in Antep region. I invite the people of Antep to share information on this subject.

Can Water Be Used Instead of Broth?

Antep cuisine is mainly built on meat. Meat broth is also used in soups and meals without meat. Öz soup is one of these soups. There is no meat in it (you can add of course if you wish), but it is made with broth and this broth goes well with soup. If you want to use water instead of broth, you can, but it will change the flavor a lot. If you are vegan, I do not think you will have trouble with this loss of flavor, but if your reason is that there is no broth at hand at the moment, I recommend you to leave this soup to a time when you have broth.

Enjoy the recipe…

Öz Soup Recipe

Ingredients:

  • 5 cups of meat / bone broth (preferably from lamb),
  • 1 cup of wheat grain,
  • 2 cups of strained yogurt,
  • 1 egg yolk,
  • 6-7 tablespoons of olive oil,
  • 5 tablespoons raw almonds,
  • 5 tablespoons of unshelled raw pistachios,
  • Salt,
  • Black pepper.

Preparation:

  1. Soak the wheat overnight and the other day boil it with 2 cups of water until soft,
  2. Take it into the food processor with its water and pulse until it becomes as smooth as possible,
  3. In a deep saucepan, whisk the strained yogurt and egg yolk,
  4. Add the broth and beat,
  5. Strain the ground wheat with a wire strainer and add it to the pan and mix,
  6. Take it to the stove and cook until it thickens, stirring constantly,
  7. Remove from heat, add salt and pepper and mix,
  8. Heat the olive oil in a separate pan, add the almonds and pistachios, fry for a few minutes, add to the pan and mix.

Enjoy your meal…

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