The Ultimate Hearty Turkish Pastry Soup (Burek Sorbası) | Authentic Regional Recipe & Yogurt Temperi

Описание: Welcome to Culinary Compass! Today, we dive into a regional culinary treasure: Burek Sorbası, or "Pastry Soup." This isn't your average light broth—it's a incredibly hearty and highly nutritious meal featuring unique, tiny, meat-filled dough pieces (often likened to mini, baked dumplings) cooked in a silky, rich, tempered yogurt base. This dish is perfect for a filling family dinner or a deeply satisfying meal for occasions like Ramadan's Iftar.

We guide you through the Professional Cooking Techniques required for this traditional Anatolian specialty, focusing on creating a perfect, firm dough consistency without adding excess water. Learn the crucial steps for safely drying the raw-meat dough in the oven and master the expert method for tempering the yogurt broth (terbiye) to ensure it never curdles. This is Culinary Education applied to authentic regional specialties, blending traditional methods with modern nutritional awareness.

If you love Gourmet, comforting meals and want to expand your knowledge of Food Science and traditional Nutrition, this recipe is for you. Follow along and find the full recipe copied below!

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BUREK SORBASI (PASTRY SOUP) - FULL RECIPE

A. DOUGH INGREDIENTS:
Ground Beef (SIG kerft): 100 grams (3.5 ounces)
Egg: 1 medium-sized
Onion: 1 small (minced, excess water squeezed out)
Salt: 1 teaspoon
Black Pepper: 1/2 teaspoon
Flour: 2 cups
Water: 2-3 tablespoons (used sparingly)

B. SOUP BASE & ADD-INS:
Water: 1.5 liters (approx. 6 cups)
Yogurt (plain): 500 grams (approx. 2 cups)
Egg: 1 whole (for tempering)
Flour: 1 tablespoon (for tempering)
Cooked Diced Meat: Quantity as desired (optional)
Chickpeas: Quantity as desired (optional)

C. MINTY OLIVE OIL TOPPING:
Butter: 1 tablespoon
Olive Oil: 5-6 tablespoons
Dried Mint: 1 tablespoon

INSTRUCTIONS SUMMARY:
1. Mix Dough ingredients (excluding water initially), kneading until firm. Add 2-3 tbsp water only as needed. Knead for approximately 10 minutes.
2. Roll dough into walnut-sized pieces. Cut into the smallest pieces possible.
3. Dry the pieces on a generously floured, parchment-lined sheet in a preheated oven (350°F / 175°C) for 30-50 minutes, until they move freely and are dried out.
4. Bring 1.5 liters of water to a boil; add dried dough pieces.
5. Prepare the Yogurt Tempering (Terbiye): Mix yogurt, 1 egg, and 1 tbsp flour. Gradually add 7-8 ladles of the hot soup water to temper the mixture, raising its temperature safely.
6. Add tempered yogurt mixture, chickpeas, and cooked meat to the pot. Simmer for at least 10 minutes.
7. Prepare the topping: Melt butter and olive oil, heat until warm, stir in dried mint.
8. Pour topping over the soup just before serving. The soup will thicken upon standing.