Olive Oil Tatar Soup

Ingredients

• 1 cup boiled chickpeas
• 1 cup home-style noodles
• 5 cups hot water
• 1 cup strained yogurtInstead: strained yogurt
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tbsp dried mint
• 1 tsp salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Heat half of the olive oil in a large pot and lightly sauté the noodles until golden.

2. 2

   Add hot water and salt, then simmer over medium heat until the noodles are tender.

3. 3

   Stir in the boiled chickpeas, cook for another 5 minutes, remove from heat, and let it cool down to room temperature.

4. 4

   In a separate bowl, whisk the strained yogurt with crushed garlic until smooth.

5. 5

   Slowly add the garlic yogurt to the lukewarm soup while stirring constantly.

6. 6

   Heat the remaining olive oil and dried mint in a small pan, drizzle over the soup, and serve.

Note. To prevent the yogurt from curdling, ensure the soup has cooled down sufficiently before adding the yogurt.