Saturday, August 23, 2008

Kashkak Soup (Keskek Corbasi)

It is one of the most famous of the Turkish wedding soups. Unfortunately it takes time to cook, but it is worth the time.

2 cups wheat kernels, soak overnight
2 litres of water
1 egg yolk
2 1/2 cups yogurt
3 tbsp flour
For Kofta:
1/2 lb ground meat
1 medium onion, chopped
1/3 tsp black pepper
1/2 tsp salt
1 tbsp flour
1 stick butter
1 tbsp dry mint
5 parsley leaves for garnish

Boil the wheat in the water. If it is still hard add more water until it is tender. Cool it to room temperature.
Knead ground meat, black pepper and salt in a bowl. Make very small size koftas
(like a cherry). Put them in a tray and add flour so they won't stick. Melt the butter and add the onion and fry until golden brown. Add koftas and fry them for 15 minutes over medium heat. Add mint and turn off the heat.
In a bowl blend egg yolk, yogurt and flour. Add 1 litre water and mix again. Pour the mixture in a big pot which you boiled the wheat. Stir it over medium heat continously until boil. Add koftas in it and boil for 5 more minutes. Serve hot, garnish with parsley.

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