- 1 small head cabbage, diced
- 8 ribs celery, diced, or more to taste
- 2 bunches dill, chopped
- 1 bunch cilantro, chopped
- 3 yellow banana peppers, halved and seeded
- 3 (10 ounce) packages fresh spinach
- 4 (32 ounce) containers plain yogurt
- 3 tablespoons all-purpose flour
- 2 lemons, juiced, or more to taste
- 1 pinch salt to taste
- Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
- Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.
09/07/2019
recipepes.com
booshala (assyrian yogurt soup), recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
