Booshala (Assyrian Yogurt Soup)

This is a traditional Assyrian yogurt soup.

Step: 1

Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.

Step: 2

Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

Per Serving: 295 calories; protein 23.8g; carbohydrates 39.9g; fat 6.4g; cholesterol 21.8mg; sodium 399.6mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.