Ash Lashkash, also known as Ash Qaysh. One of A variety of traditional ash Khorasan Province, to view full and step -by -step training. Chi Shi Tutorial site Join.
To prepare the lid, first cook the chopped spinach with boiling water and salt strands. After 5 minutes, drain the ingredients and set aside to cool. Then combine the local yogurt and yogurt with the salt and grated garlic and add to the spinach and strands. Finally, saute the dried mint into the oil and pour over the soup for decoration.
| Ingredients for 1 person | The amount of materials |
| Spinach | 1 kg |
| Stretch | ½ Package |
| Local yogurt | 2 glasses |
| Local buttermilk | 2 glasses |
| Garlic | ۱۰ Cuban |
| Dry mint | 1 tbsp |
| Salt and black pepper | Enough |
| Turmeric and oil | Enough |
How
Crushing spinach
To make a delicious soup at the beginning, fill a large pot to half water and place over high heat to boil the water faster. At the same time, we wash the spinach and crush the average.
Spinach
After the water has begun to boil, add the chopped spinach with the strands and 2 teaspoons of salt (you can add salt at the end) to the pot, then allow Spinach And cook the string for 5 minutes.
Dropping the material
When the strands are transparent, we drain them with spinach. Note that when drainting the strand, it should be transparent and not firm after the drain.
Yogurt and yogurt
At this point, pour the strand and spinach into a large bowl and set aside to fall out of heat. Next, combine local yogurt with local yogurt and 2 teaspoons of salt in a bowl.
Add garlic
Now grate the garlic and add to the bowl, then stir a little to make the ingredients uniform. Next, add the yogurt mixture to the bowl containing spinach and strand and gently combine to make the ingredients uniform.
Preparation of mint
At this point, sauté the dried mint with a little oil in a pan for a few seconds to change the color slightly. Finally, pour the soup into the container, then decorate and serve with hot mint.
Sir Ash Lashk
Note that this soup is served coldly and if it lasts for a long time, yogurt and yogurt are absorbed by the strands and the soup is stiff. You can add a little buttermilk or yogurt to dilute.
Tips of Ash Lashk
Salt adjustment
Since the strands and yogurt contain salt, you need to be very careful about adding salt to the soup. Before adding salt, it is recommended that you taste the soup first and adjust the amount of salt in the final stages of baking.
Yogurt
If you like, you can use curd instead of yogurt and yogurt. Because of its particular concentration and taste, curd can give you a genuine and traditional taste. Also, in addition to the pleasant taste, curd has a high nutritional value and is a good source of calcium and protein. If you want to have a softer taste, you can dilute the curd with a little water or meat water and then add to the soup.
Filament prevention
To avoid sticking to each other, you need to stir them regularly after adding them to the pot. It is best to add the strands gradually and while the water is boiling, to have the opportunity to separate.
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