Mosh awa

There are soups like this in traditional Persian and Turkish cuisine. Usually this one is made with a chicken or lamb stock, but this vegetarian version is just as delicious. It’s so much fun to discover and experiment with such dishes; I have found adding sautéed oyster mushrooms makes it the perfect meal. The yoghurt makes this dish unique, but if you are a vegan, omit the yoghurt and butter, and fry the mushrooms in olive oil.