Cold soup with ayran, matsoni and herbs

6 servings

45 minutes

Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.

Energy value per serving

• Calories: 185
• Proteins: 10g
• Fats: 8g
• Carbohydrates: 18.7g

Ingredients

• Matsoni: 1 l
• Water: 150 ml
• Ayran: 200 ml
• Chicken egg: 1 pc
• Wheat flour: 10 g
• Dill: 15 g
• Spinach: 15 g
• Parsley: 15 g
• Green onions: 15 g
• Coriander: 15 g
• Mint: 15 g
• Chickpeas: 100 g

Cooking steps

1. Wash the chickpeas and soak them overnight.

   Required ingredients:

   • Chickpeas: 100 g

2. Boil in salted boiling water for about an hour until cooked.

   Required ingredients:

   • Water: 150 ml
   • Chickpeas: 100 g

3. Wash all the greens, dry them, and chop finely.

   Required ingredients:

   • Dill: 15 g
   • Spinach: 15 g
   • Parsley: 15 g
   • Green onions: 15 g
   • Coriander: 15 g
   • Mint: 15 g

4. Add flour through a sieve to the matsoni to avoid lumps.

   Required ingredients:

   • Matsoni: 1 l
   • Wheat flour: 10 g

5. Place all prepared ingredients except for the chickpeas into a saucepan.

   Required ingredients:

   • Matsoni: 1 l
   • Chicken egg: 1 piece
   • Dill: 15 g
   • Spinach: 15 g
   • Parsley: 15 g
   • Green onions: 15 g
   • Coriander: 15 g
   • Mint: 15 g

6. Put on low heat.

7. Heat until the greens darken (about 5-7 minutes), without boiling. Stir only with a wooden spatula.

8. Cool the soup.

9. Add cold ayran.

   Required ingredients:

   • Ayran: 200 ml

10. Add boiled chickpeas. Serve!

    Required ingredients:

    • Chickpeas: 100 g