Assyrian Food...
Booshala
This is an Assyrian soup that was requested to be placed in this book by
a visitor to the web page. It is a rich, and creamy soup that will warm your heart on a
cold winter day. Enjoy! The recipe below is for a large crowd, devide as needed.
Yogurt:
1 gallon of milk (Vitamin D or Lowfat)
2 tablespoon plain yogurt
Bring milk to a boil and pour into another pot or bowl. Let cool. Once it is
lukewarm, stir in the 2 tbls. of plain yogurt. Cover for at least 3 hours,
then refrigerate until the next day.
Ingredients:
1/2 cup flour
1 egg
1 cup cold water
1 cup cooked rice or bulgur
1 bunch parsley, chopped well
4 celery stalks, chopped
Peppers (mild or hot) to taste
4 cups water
Swiss Chard
Cilantro (a few leaves for taste)
Mint (a few leaves for taste)
Salt to taste
Pour the yogurt mixture into a pot and heat over medium heat and whisk
until it's not so thick, yet not too watery.
Combine flour, egg, and 1 cup water in a bowl. Mix well and add to
the yogurt mixture. Rinse 1 cup of cooked rice or bulgur and add to the yogurt.
Make sure you are stirring the yogurt constantly to avoid burning. Now add parsley,
celery, peppers, 4 cups water, and swiss chard.
Stir above slowly until it comes to a boil. Reduce heat and add cilantro, mint
and salt to taste.
here is another variety of the same soup:
2 lbs yogurt (about one container)
2 tablespoons cornstarch
5 cups water
2 tablespoons vegetable oil
1 bunch Swiss chard
1 bunch coriander
1 bunch green onions
1 head celery
3 hot green peppers
4 fresh mint leaves
1 teaspoon crushed oregano
2 cloves crushed garlic
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons lemon juice (or to taste)
Use a whisk to stir the yogurt in its container to break-up the large
chunks and to make it smooth, then pour it into a 5 quart pot. Rinse the yogurt container
with the water, then add it to the pot.
Gently, bring the yogurt to a boil with continuous stirring using the whisk, add a little
more water if needed. As yogurt comes to a boil, combine the cornstarch
with the 1/4 cup water then add to the yogurt.
Keep stirring with the whisk without stopping until yogurt thickens. Remove from the heat
and set aside.
In a separate pot, heat the vegetable oil. To the hot oil, add the washed
and chopped Swiss chard, coriander, green onions, celery, green peppers, mint,
oregano, garlic, salt and pepper. Cook on medium heat until
wilted and greatly reduced in volume.
Combine the vegetables with the yogurt and cook on medium heat until meal time.
Before serving, add the lemon juice, stir.
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