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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

CaloriesProteinsFatsCarbohydrates

185

kcal

10g

grams

8g

grams

18.7g

grams

Ingredients

6servings

Matsoni (yoghurt)

1

l

150

ml

200

ml

1

pc

10

g

15

g

15

g

15

g

15

g

15

g

15

g

100

g

Cooking steps

1
Wash the chickpeas and soak them overnight.
Required ingredients:
1. Chickpeas: 100 g

2
Boil in salted boiling water for about an hour until cooked.
Required ingredients:
1. Water: 150 ml
2. Chickpeas: 100 g

3
Wash all the greens, dry them, and chop finely.
Required ingredients:
1. Dill: 15 g
2. Spinach: 15 g
3. Parsley: 15 g
4. Spring onion: 15 g
5. Cilantro: 15 g
6. Mint: 15 g

4
Add flour through a sieve to the matsoni to avoid lumps.
Required ingredients:
1. Matsoni (yoghurt): 1 l
2. Wheat flour: 10 g

5
Place all prepared ingredients except for the chickpeas into a saucepan.
Required ingredients:
1. Matsoni (yoghurt): 1 l
2. Chicken egg: 1 piece
3. Dill: 15 g
4. Spinach: 15 g
5. Parsley: 15 g
6. Spring onion: 15 g
7. Cilantro: 15 g
8. 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:
1. Ayran: 200 ml

10
Add boiled chickpeas. Serve!
Required ingredients:
1. Chickpeas: 100 g

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