Instant Shishbarak (Arabic Dumplings In Yoghurt Soup)

Instant Shishbarak (Arabic Dumplings In Yoghurt Soup) Ingredients

500 g Arabic or Turkish mini dumplings (fresh or frozen)1 lt strained or regular Turkish/Greek yoghurt10 cups water2 cloves garlic (grated)1 tbsp dried mint1 tsp dried cilantro or parsley1 lemon (juiced)1 tsp salt (to taste)

Garnish

lemon wedgesfresh cilantro or parsley (chopped)red chilli flakes

Steps

Combine water & yoghurt in a large pot, mix well until it’s fully dissolved, place on stove over medium low heat.Constantly stir until it reaches a boil, reduce heat to low & add garlic, dried mint & cilantro plus salt.Mix well & add freshly squeezed lemon juice & dumplings.Bring it back to a boil, simmer for 20 mins while constantly stirring gently.When dumplings reaches desired doneness & soup has thickened accordingly, taste to adjust seasoning.Ladle dumpling soup into serving bowls/plate, garnish (optional) & serve hot or warm.