How to Make Yüksük Soup?
Yüksük soup is a delightful appetizer that pleases the palate with its delicious taste, offering a taste of togetherness and sharing. With each spoonful, it tells a heartwarming story intertwined with traditional flavors. The “yüksük” (rings) in the soup represent the precious pieces in the lives of our loved ones that come together.
Yüksük soup is there to enliven our tables, to share the memories we’ve made together, and to reflect love and happiness onto each other. That’s why yüksük soup is a masterpiece served with a plateful of love. Let’s dive into the enchanting world of yüksük soup and create happy memories together.
Ingredients
For the Dough:
- 1 egg
- 1 tablespoon semolina (soaked in 1/2 cup of water)
- 400-450 g all-purpose flour
- 1/2 cup water
- Salt
For the Filling:
- 200-250 g ground beef
- 1 medium-sized onion (grated)
- Salt
- Black pepper
For the Soup:
- 250 g Dough
- 1.5 liters water
- 1 tablespoon tomato paste
- 1.5 tablespoons butter
- 2 tablespoons dried mint
- 1 cup boiled chickpeas
- 3 tablespoons lemon juice
- Salt
Yüksük Soup Recipe
- Sauté the ground beef, grated onion, salt, and black pepper until the water evaporates. Then, cool it in the refrigerator.
- For the dough, combine the soaked semolina, egg, salt, flour, and water gradually to form a stiff dough.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- Divide the dough into 4 equal parts and roll each part on a floured surface to a thickness of 2 mm.
- To create the shapes, fold the round dough in half, making a crescent shape, and then fold the curved part onto the flat part to obtain a rectangle shape. Cut it into 1 cm wide strips. When you unfold the cut pieces, you will have long strips. Stack 4-5 of these strips on top of each other and cut them again to obtain 1 cm square shapes.
- Place the cooled filling in the center of the dough and close it by joining the four corners.
- Place the sealed dough pieces on a floured tray and let them dry at room temperature for approximately 1 hour.
- Once all the dough pieces manti like dumplings, you can either freeze them without baking or proceed with the cooking.
For the Soup:
- In a soup pot, lightly sauté the tomato paste and butter. Add water and bring it to a boil.
- Add the boiled chickpeas when the soup is close to being cooked.
- First, add the chickpeas, and then add the dumplings (around 250 g). Add the dried mint and let the dumplings cook for about 10-15 minutes.
- After adding lemon juice and salt, remove it from heat and add half a cup of cold water to keep the dumplings firm.
- Do not cover the pot while boiling, as it will cause the dumplings to become doughy.
Enjoy your meal!