Booshala Recipe

Origin: Assyria Period: Traditional

Booshala is an Assyrian soup which is a hearty and creamy, excellent for a cold winter's day.

Ingredients

900ml yoghurt
2 tbsp cornflour
1.2 l water
2 tbsp vegetable oil
1 bunch Swiss chard, finely chopped
1 bunch coriander, finely chopped
4 green onions, finely chopped
1 head celery, finely chopped
3 hot green chillies, finely chopped
4 fresh mint leaves, finely chopped
1 tbsp dried oregano
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp pepper
3 tbsp lemon juice

Booshala Preparation:

Method:

Pour the yoghurt into a large saucepan, rinse the pot with some water and pour this on top of the yoghurt. Whisk the yoghurt to make it smoother. Combine the cornflour with 60ml water then gently bring the yoghurt to the boil, stirring constantly with the whisk. Add the cornflour mixture and reduce the heat. Continue cooking and stirring until the yoghurt thickens then remove from the heat and set aside.

Heat the vegetable oil in a separate saucepan. Add the vegetables, mint, oregano, chillies, garlic, salt and pepper. Cook on medium heat until the vegetables have all wilted and reduced in volume.

Combine the vegetables with the yoghurt, warm through and mix thoroughly then add the lemon juice and mix this in. Spoon into soup bowls and serve immediately.

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