Mehudehra (Albanian Garlic soup)

The inclusion of mint in this soup reflects the Turkish influence on Albanian cuisine, as does the pasta reflect its Italian influence

Mehudehra (Albanian Garlic soup)

Servings:	Serves 6
Calories per serving:	159
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	17th January 2013

Best recipe review Mint AND garlic? 4/5 Sounds very odd, but Julia's recipes are always good - and often have too much garlic. 😝 The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 tablespoons butter (see Chef's notes below)
• 6 or more cloves of garlic, crushed (see Chef's notes below)
• 2 teaspoons paprika (Hungarian is probably best for this)
• 1.7 litres vegetable stock
• 75 g vermicelli, broken into 2.5 cm pieces
• 1½ teaspoons salt
• Pinch of black pepper
• 1 teaspoon dried mint
• 2 tablespoons flat-leaved parsley, finely chopped

Method

1. Heat the butter in a large pan and add the garlic.
2. Fry over a gentle heat for 2-3 minutes (do not allow to burn).
3. Stir in the paprika and immediately add the water and bring to the boil.
4. Add the vermicelli and seasonings, and reduce the heat.
5. Allow to simmer, covered, for 10 minutes.
6. Stir in the mint and simmer for a further couple of minutes.
7. Serve in bowls, sprinkled with the parsley.

Chef's notes

If, like me, you feel that 6 Cloves of garlic is a bit tame, do increase the amount to as much as you want. However, you must take into account that you may need to increase the amount of butter accordingly.

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