Summary

Ingredients

• 1 kg yogurt, Turkish or Greek
• 1 ½ liters water
• a bit salt
• 1 handful bulgur (wheat groats)
• 0.5 ½ bunch mint, Turkish (nana mint)
• 2 onions)
• 100 ml oil, neutral (e.g. sunflower oil)
• 0.5 teaspoon ½ paprika powder, noble sweet

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Instructions

1. Make a kind of ayran out of the yogurt and water. Not too runny, not too thick. I like to leave the yogurt outside to acidify it. In winter 2-3 days, in summer half a day can be almost too much. Then only add salt!
2. Add the washed bulgur and let it soak. Takes about 1 hour.
3. Cut the onions into a crescent shape and fry them in the hot oil until they are very crispy. (Peel the onions, cut them in half and then cut off small wedges. Hold the onion in your hand; you can`t do that on the board. You then have bent pieces that are thick in the middle and thin on the edges. So soft and crispy pieces of onion on the Conclusion. Therefore important!)
4. Add paprika. Ideally, let it cool down and then pour it over the yogurt soup. (In 9 out of 10 cases I can`t stand it because I have to eat it right away ).