YOGURT & BULGUR WHEAT SOUP

This is an Iranian?dish known as ?sh Quantity: 4 servings LIST OF INGREDIENTS 3 tablespoons vegetable oil 1 medium sized leek – sliced ½ bag of baby Spinach leaves – rough chopped 2 gloves of garlic - pureed 2 heaping tablespoons plain flour 1 ½ - 2 litres of water 1 cup Cypressa Bulgur Wheat 500g Yogurt – not low fat minimum 3% fat 1 egg Salt and Black Pepper to taste METHOD Heat the vegetable oil and pan fry the sliced leeks until soft. Make sure not to brown them. Add the rough chopped baby spinach and pan fry for about 8 – 10 minutes until most of the moisture has gone. Add the pureed garlic and pan fry for about a minute. Add the plain flour and mix in. Add the water – start off with 1½ litres. Add the Cypressa bulgur wheat and mix in. Bring the whole mix to the boil. Turn down the heat and simmer until the bulgur wheat is cooked – about 15 - 20 minutes. In the meantime, whisk the egg into the yogurt and keep aside. After 15 – 20 minutes, turn off the heat and leave the mix standing, uncovered for about 10 minutes. Then slowly whisk in the yogurt and egg mix until uniform. If needed add the remaining ½ litre of water if you want a thinner soup. Season with salt and black pepper to taste. When ready to eat, heat the soup on low heat stirring all the time. Do not bring it to boil as it will curdle. Serve with flat bread or pitta bread.

For more information on YOGURT & BULGUR WHEAT SOUP talk to Katsouris Brothers Ltd (Cypressa)