<\/p>\n
Millet Soup<\/strong> A traditional recipe serving 6\u20138 people, combining the nourishing texture of millet with yogurt to create a light yet satisfying soup.<\/p>\n \ud83d\uded2 Ingredients (Serves 6\u20138)<\/strong><\/p>\n Main Ingredients:<\/strong> Optional:<\/strong> \ud83e\udd63 Preparation<\/strong><\/p>\n Wash the millet thoroughly and soak it in plenty of water overnight before making the soup.<\/p>\n \ud83d\udd25 Instructions<\/strong><\/p>\n After soaking, rinse the millet well and place it in a pot. Add enough water to cover it by about 2\u20133 cm (1 inch) and add salt. Cook over medium heat until tender.<\/p>\n If the millet is not fully cooked, add hot water as needed and continue cooking.<\/p>\n If using wild mint or beet leaves, finely chop them and add to the cooked millet.<\/p>\n Once cooked, remove from heat and let it cool.<\/p>\n Dilute the yogurt or strained yogurt slightly with water, then mix it with the cooled millet. Adjust salt to taste and serve.<\/p>\n If desired, garnish with finely chopped fresh mint. Fresh mint does not need to be cooked beforehand. Dried mint may also be used.<\/p>\n \u2705 Tip<\/strong><\/p>\n To prevent sticking, avoid stirring the millet until it begins to absorb the water during cooking.<\/p>\n Enjoy your meal \ud83e\udd63<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" Millet Soup(Akdar\u0131 Soup) A traditional recipe serving 6\u20138 people, combining the nourishing texture of millet with yogurt to create a light yet satisfying soup. \ud83d\uded2…<\/p>\n","protected":false},"author":1,"featured_media":16972,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[607],"tags":[643],"class_list":["post-16971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yoresel-yemekler-rehberi","tag-dari-corbasi-tarifi"],"_links":{"self":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/comments?post=16971"}],"version-history":[{"count":0,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/posts\/16971\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media\/16972"}],"wp:attachment":[{"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/media?parent=16971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/categories?post=16971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alanyarehberi.com\/en\/wp-json\/wp\/v2\/tags?post=16971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
(Akdar\u0131 Soup)<\/em><\/p>\n
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500 g cracked millet
500 g yogurt
500 g strained yogurt (Greek-style yogurt)
Salt<\/p>\n
1 bunch fresh mint
Wild mint (yarp\u0131z) or beet leaves
Dried mint<\/p>\n
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