Yemeni yogurt soup for breakfast.
Author:
Rinat Tzadok
Servings: 4
Cooking time: 20 min
A traditional Yemeni warm yogurt-based soup served for breakfast.
Ingredients
| Greek yogurt 1.5 cups |
| sour cream 1.5 cups |
| flour 2 tbsp. |
| salt 1 tsp. |
| water 0.5 cup |
| lemon juice 1 tbsp. |
Instructions
Step 1
In a small saucepan, combine yogurt and sour cream and place over medium heat. Allow to heat through for about 2 minutes.
Step 2
Meanwhile, in a small bowl, whisk together the flour and salt, then slowly add in the water until blended without lumps.
Step 3
Stir the flour mixture into the yogurt mixture and simmer for 10-12 minutes until it thickens.
Step 4
Remove from heat and add the lemon, then season with salt. Serve warm with kubaneh or challah.
