Yayla-Ayran-Chorbasy

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Yayla-Ayran-Chorbasy

  • Medium

Directions

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Steps

1
Done

We wrap the eggplant in foil and send it to the most preheated oven for 15 minutes. We clean the onion and wash it.

2
Done

Pour vegetable oil into the stewpan, spread the butter there, drown. We spread the onion sliced ​​in half rings, simmer on low heat. Rub the dried mint in the hands and add to the onion.

3
Done

We spread the onion chopped lamb and medium pre-soaked chickpeas (1/2 cup) to the onion, fry. Pour all the ingredients with 2 liters of lamb broth, boil and remove the resulting foam. Add 1.5 cups yogurt at the end of cooking, salt.

4
Done

Cut the baked eggplant in half, cut one of the halves with a “fan”.

5
Done

Pour the soup into a deep plate, spread the baked eggplant on top, decorate with chopped fresh mint. Bon Appetit!

Tasty Food

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Mushroom cream soup with turkey
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Bread soup
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Mushroom cream soup with turkey
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Bread soup