Delicious little homemade dumplings immersed in a velvety yogurt broth.
Börek Corbasi or dumpling soup starts with the very basic element of making the dumplings. Petite and delicate, the dumplings are as small as a chickpea but with a softer texture that compliments and balances every component of the soup.
Topped with a special mint butter that creates a lovely green mosaic, this soup screams delicious from the very first glance.
Here’s the recipe:
- Börek dough (see the recipe below)
- 250 g lean beef chunks
- 2 medium onions (diced)
- 1 c chickpeas (canned or boiled)
- 1400 g suzme yogurt (or any thick yogurt)
- 2 liters of beef broth (or water)
- 1 egg
- 3 TBSP butter
- 2 TBSP olive oil
- 2 TBSP dried mint
Börek dough: mix together 3 cups of flour with 1 tsp salt and 1-2 cups of water (added little by little until the dough comes together).
Roll out the dough into thin strips (about 1/4 inch thick).
Then cut the dough in 1/4 inch pieces and place on a floured baking sheet.
Continue until there is no more dough.
Sift the flour from the dumplings and then pour the dumplings onto a parchment lined baking sheet.
Bake on 190C or 375F until the dumplings are light brown.
In a large stock pot, combine the beef chunks and 1 cup of water. Cook on medium high heat until the water is almost evaporated.
Add olive oil and onions and sauté until translucent.
Add the chickpeas, 2 liters of beef broth and season with salt and pepper. Simmer for 10 minutes.
Then add the dumplings into the soup and simmer for another 10-15 minutes.
Meanwhile, whisk together the yogurt and egg in a bowl.
Transfer to a sauce pot and whisk until warmed. Add 2-3 ladles of the soup into the yogurt, stirring constantly.
Then pour the yogurt into the soup while stirring and turn off the heat.
In a small frying pan melt the butter until it lightly boils. Add in the dried mint (it should fizzle when you add it. If it does not, wait a little longer until the butter is hotter).
Pour the mint butter into the soup and stir lightly.
Serve & Enjoy!