- 6 cups chicken stock
- 1/3 cup chickpeas, cooked
- 1/2 cup manti (= Turkish small dumplings)
- 1 + 1/2 cup plain yogurt
- 1 Tbsp flour
- 1 egg yolk
- Salt, to taste
*For topping:
- 1 Tbsp butter
- 1/2 tsp dried mint
- 1/2 tsp paprika powder or chili flakes
Directions:
1) Add the chicken stock in a pot and bring to boil
2) Add manti, cooked chickpeas and salt into the chicken stock and for about 5 minutes
3) Mix yogurt, egg yolk and flour in a bowl and take 2 cups of boiled chicken stock and mix the mixture with a whisk
4) Add this yogurt mix into the pot and cook the soup for another 5 minutes
5) Melt the butter in a little saucepan, remove from the heat and add the dried mint and paprika powder
6) Drizzle the soup with melted spicy butter and serve warm
