Recipes for children
This soup, made by simmering vermicelli in a yogurt-based mixture, is one of the mild flavors of Syrian cuisine that children enjoy. Its gently tangy, delicate flavor makes a softened, mild dish for young palates.
Lightly toast the vermicelli in butter, add the water, and boil for 10 minutes.
Whisk the yogurt with the flour and egg yolk. Add a ladleful of soup slowly to warm the mixture; this helps prevent the yogurt from curdling.
Pour the warmed yogurt mixture back into the pot, add the salt, and cook over low heat for 30 minutes, stirring constantly without letting it boil.
Divide the soup among bowls, sprinkle with dried mint, and serve warm.
Do not keep the pot boiling while adding the yogurt mixture, or the yogurt may curdle. Contains allergens: wheat (gluten, from the vermicelli), milk/dairy (yogurt), and egg.
Şehriye bulamadığım için yerine kırık erişte kullandım, çorbanın kıvamı biraz daha kalın oldu ama çocuğum yine severek içti. Yoğurt terbiyesini eklerken 10 dakika yerine 15 dakika ısındırdım, kesilme riskine karşı daha güvende hissettim.
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