This fascinating dish is made using the humblest ingredients but thanks to some culinary imagination the result is an unusual soup with two textures. A simple flour and water dough similar to pasta’s is fashioned into two shapes and each is cooked differently before being brought together in a yogurt broth. This dish should be eaten hot. It will add a talking point to a supra spread. They say it will also cure a hangover.
Mix the flour and water together to form a fairly stiff dough. Knead it on a lightly floured surface for 3–4 minutes or until the dough is smooth and doesn’t stick. Divide the dough ball into two pieces. Cover one in plastic wrap while you work the other.
Roll the first piece of dough into a circle about
Roll the remaining dough into several ropes the thickness of fat pencils. Cut each rope crosswise to form small chunky pieces about
Melt the butter in a medium frying pan over low to medium heat and, when it’s bubbling, add the chunky dough pieces to the butter, tossing them until they’re golden brown. This will take about 15 minutes. Bring
When the water boils, stir in
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