Vermicelli meets a gentle yoghurt tempering and simmers slowly to make this soup, one of the soft flavours of Syrian cuisine that children take to easily. Its tangy, light body makes for a flavour softened just for little palates.
Toast the vermicelli lightly in butter, add the water and boil for 10 minutes.
Whisk the yoghurt with the flour and egg yolk, then slowly warm it with a ladle of the soup; this step keeps the yoghurt from curdling.
Pour the warmed yoghurt tempering back into the pot, add the salt and simmer over low heat, stirring constantly, for 30 minutes without letting it boil.
Ladle the soup into bowls, sprinkle with dried mint and serve warm.
Do not let the pan be at a rolling boil when you add the yoghurt tempering, or the yoghurt can curdle. Allergens: contains wheat (gluten, from the vermicelli), dairy (yoghurt) 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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