Manti Soup

Melt half of the butter. Roast the mantı until it gets a bit brown (about 3 minutes). Pour the meat broth to manti and add the boiled chickpea. Put a lid on the pot and let it boil for 10 minutes. Mix the yoghurt and the flour with a whisk. Add 4 ladle (for 4 person) water from the boiling soup to the yoghurt mixture and keep mixing. Add the yoghurt mixture to the soup slowy and mix the soup very fast meanwhile. Add the salt. Melt the half of the butter in a pan, add the mint and paprika. Mix and pour it to the soup. Mix the soup one last time and serve hot.

Bon Appetite!