Yoruksuk soup Calories

Yoruksuk soup is associated with Mersin in southern Turkey, particularly the Tarsus area. It is a home-style regional dish, so the dumpling size, filling and finishing sauce can differ from one family recipe to another.

Yoruksuk soup uses small dumplings similar to manti, but it is served as a soup with broth and commonly chickpeas. Manti is more often served as dumplings topped with yogurt and sauce rather than in a bowl of broth.

Yoruksuk soup commonly includes small pieces of dough, chickpeas and broth; some versions add minced meat inside the dumplings. Garlic yogurt or a seasoned sauce may be added when serving, depending on the regional or household recipe.

The dough for Yoruksuk soup is rolled thin and cut into small pieces. In filled versions, each piece gets a little minced-meat filling and is sealed; keeping the filling small and the edges firmly closed helps the dumplings hold together.

It can be. Some versions of Yoruksuk soup are served plain, while others get a garlic-yogurt topping. If adding yogurt to hot soup, temper it first with a little warm broth so it is less likely to split.

Yes, you can make a meat-free Yoruksuk soup by leaving out the minced-meat filling and using vegetable broth. Chickpeas and the small dough pieces keep the soup substantial; season the broth well for a fuller savory flavor.

Seal the dumpling edges firmly and add them gently to a simmering, not vigorously boiling, pot of Yoruksuk soup. Avoid stirring hard once they are in the broth, since rough handling can break the small dough pieces.

A crisp salad or a simple vegetable side pairs well with Yoruksuk soup without competing with its dumplings and broth. If the soup already has a garlic-yogurt topping, a fresh salad is usually a lighter match than another yogurt dish.

Yes, but the cooked dumplings may become soft after thawing. For a better texture, freeze the broth and chickpeas separately from the uncooked, shaped dumplings, then cook the dumplings in the soup shortly before serving.