- 7 tablespoons of olive oil
- 2 medium onions
- Half a bunch of parsley (finely chopped)
- Half a bunch of fresh mint (finely chopped)
- Half a glass of vinegar
- 1 kg sea bass or mullet
- 250 gr crustless wheat for keskeklik
- 2 liters of water
- 2 egg yolks
- Juice of half a lemon
How is it done?
1. Throw the onions into the hot olive oil. Sprinkle some salt on it and fry until golden brown.
2. Add the finely chopped parsley and mint.
3. Fry a little more, add the water and vinegar. Boil for 10 minutes.
4. Then take it from the stove and transfer this water to a clean pot with a strainer.
5. Put the fish in the vinegar water and cook it well with the lid closed.
6. Take the cooked fish out of the pot and remove the skin and bones.
7. Strain this broth, this time cooked with fish, into a clean pot again.
8. In another pot, boil the wheat until soft.
9. Strain the cooked wheat and mix it with vinegar and fish water.
10. In another bowl, beat the egg yolks and lemon and season.
11. Mix by adding the water of the soup little by little, then slowly add it to the soup, stirring constantly.
12. After boiling for a while, you can serve the fish meat by dividing it into bowls or by mixing it in the pot.