Oleana Yogurt Soup

Oleana Yogurt Soup Recipe - Arabian Cuisine

Region / culture: Arabia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Oleana Yogurt Soup is a delicious and comforting dish that combines the flavors of spinach, feta cheese, and angel hair vermicelli in a creamy yogurt broth. This recipe is perfect for a cozy night in or a special dinner party.

History

This recipe is inspired by the traditional Turkish dish known as "Yayla Çorbası," which is a yogurt-based soup that is popular in Turkish cuisine. Oleana Yogurt Soup puts a unique twist on the classic recipe by adding spinach, feta cheese, and angel hair vermicelli for added flavor and texture.

Ingredients

6 cups cubed bread (1 baguette, crust trimmed, torn or cut into pieces)
1 cup milk
0.5 cup olive oil plus extra for garnish
0.5 small white onion, minced
1 lb (454 g) spinach, cleaned and stemmed
salt and black pepper
1 egg
0.5 cup feta cheese
1.25 lb (567 g) coils of angel-hair vermicelli
8 cups good-quality chicken broth
3 cups Old Chatham plain yogurt (or any Greek yogurt)
3 egg yolks
2 tbsp flour
1 tbsp dried mint
pinch of cayenne
2 tbsp sumac

How to prepare

Toss the bread cubes in the milk and let them sit for 10 minutes.
In a large skillet, heat half of the oil.
Add the onion.
Cook over medium-low heat until the onion is soft and translucent, about 3 minutes.
Add spinach and cook until it becomes soft and tender, about 7 minutes more.
Season to taste.
Place the spinach in a sieve to drain.
Meanwhile, squeeze out the excess milk from the bread, little by little, and discard the milk.
When the spinach has cooled, press it into the sieve (or between your hands) and try to extract as much juice as possible.
In a food processor, puree the spinach.
Add the bread, egg, and feta cheese and process until it comes together like dough.
Place the mixture in a bowl. Salt and pepper to taste.
With floured hands, shape it into small round, marble-sized dumplings.
Crush the coils of angel hair pasta with your hands into 0.5 inch-long pieces.
In a large soup pot, warm the remaining 0.25 cup of olive oil.
Add the broken pasta and stir to coat it with a wooden spoon.
Saute for 5 minutes, stirring constantly, until the pasta is golden brown.
Add the broth and simmer until the pasta is cooked.
In a separate bowl, combine the yogurt, egg yolks, flour, dried mint, and cayenne, and whisk until smooth.
Ladle a cup of the hot soup into the yogurt mixture, whisking until combined.
Add the yogurt mixture to the soup pot, whisking for about 5 minutes until the soup starts to simmer.
Add the dumplings and continue to gently simmer for another 10 minutes.
Be careful not to boil.
Ladle the soup into bowls.
Drizzle with olive oil and sprinkle with sumac.

Variations

Add cooked chicken or lamb for a heartier version of the soup.
Substitute kale or Swiss chard for the spinach for a different flavor profile.
Use vegetable broth instead of chicken broth for a vegetarian option.

Cooking Tips & Tricks

Be sure to squeeze out as much liquid as possible from the spinach to prevent the dumplings from becoming too wet.

- When shaping the dumplings, use floured hands to prevent sticking.

- Do not boil the soup once the yogurt mixture has been added, as this can cause the yogurt to curdle.

Serving Suggestions

Serve Oleana Yogurt Soup hot with a side of crusty bread or a fresh salad for a complete meal. Garnish with a drizzle of olive oil and a sprinkle of sumac for added flavor.

Cooking Techniques

Puree the spinach in a food processor for a smooth texture.

- Whisk the yogurt mixture into the hot soup slowly to prevent curdling.

- Simmer the soup gently to allow the flavors to meld together.

Ingredient Substitutions

Use whole wheat bread instead of baguette for a healthier option.

- Substitute goat cheese for feta cheese for a tangier flavor.

- Use gluten-free pasta for a gluten-free version of the soup.

Make Ahead Tips

The dumplings can be made ahead of time and stored in the refrigerator until ready to use.

- The soup can be prepared up to the point of adding the yogurt mixture and dumplings, then reheated and finished just before serving.

Presentation Ideas

Serve the soup in individual bowls garnished with a dollop of yogurt and a sprinkle of sumac. - Add a sprig of fresh mint or parsley on top for a pop of color.

Pairing Recommendations

Pair Oleana Yogurt Soup with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir.

- Serve with a side of grilled vegetables or a Mediterranean-inspired salad for a complete meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

- Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

420

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 22g

- Saturated Fat: 6g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 60%

- Vitamin C: 20%

- Calcium: 25%

- Iron: 15%

Alergens

Contains dairy (milk, feta cheese, yogurt)

- Contains wheat (baguette, flour)

Summary

Oleana Yogurt Soup is a balanced dish that provides a good source of carbohydrates, fats, proteins, and essential vitamins and minerals. It is a nutritious and satisfying meal option.

Summary

Oleana Yogurt Soup is a flavorful and nutritious dish that is perfect for any occasion. With its creamy yogurt broth, tender spinach dumplings, and savory feta cheese, this soup is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Oleana's house. As soon as I walked into her kitchen, I was hit with the most amazing aroma. Oleana was stirring a pot on the stove and the scent of fresh herbs and spices filled the room.

"What are you making?" I asked, my mouth watering.

Oleana smiled and replied, "Yogurt soup. It's a family recipe that has been passed down for generations."

I watched in awe as she added ingredients to the pot, each one carefully measured and added with precision. She explained that the key to a good yogurt soup was in the balance of flavors – not too much of one thing, not too little of another.

As the soup simmered on the stove, Oleana shared stories of how she learned to make this dish. She recounted how her grandmother would spend hours in the kitchen, teaching her the secrets of their family recipes. Oleana's eyes sparkled with nostalgia as she spoke of the love and care that went into each dish.

I was mesmerized by her words and couldn't wait to try the yogurt soup. When it was finally ready, Oleana ladled it into bowls and garnished it with a dollop of yogurt and a sprinkle of fresh herbs.

I took my first bite and was instantly transported to another world. The soup was creamy and tangy, with a hint of warmth from the spices. It was unlike anything I had ever tasted before – a perfect balance of flavors that danced on my tongue.

I begged Oleana to share the recipe with me and she happily obliged. She handed me a tattered piece of paper with the ingredients and instructions written in her grandmother's handwriting. I treasured that piece of paper, knowing that it held the key to creating a dish that would bring joy and comfort to my own family for years to come.

Over the years, I perfected the recipe, tweaking it here and there to suit my own tastes. I added a dash of cumin for a bit of smokiness, and a squeeze of lemon for brightness. Each time I made the yogurt soup, I felt a connection to Oleana and her family, grateful for the gift of their cherished recipe.

As I stirred the pot on my own stove, the familiar scent of herbs and spices filled the air, bringing back memories of that summer day at Oleana's house. I could almost hear her laughter and feel the warmth of her kitchen surrounding me.

I served the yogurt soup to my own family, watching as their eyes lit up with delight. They savored each spoonful, just as I had done with Oleana all those years ago. And as we sat together, sharing stories and laughter around the table, I knew that this recipe would continue to be a part of our lives for generations to come.

In every bite of Oleana's yogurt soup, I tasted the love and tradition that had been passed down through the years. And as I looked around at my family, I knew that this dish would always hold a special place in our hearts – a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.

So, the next time you find yourself drawn to a recipe like a magnet, don't hesitate to try it. You never know what magic it might bring into your life – just like Oleana's yogurt soup has done for me.