فارسی
العربيةSemi-prepared Basil soup is delicious and full of properties.
This food is prepared by soaking wheat or barley semolina in sour dough for 10 days. In another method, the semolina is cooked in dough for several hours. After this time, the pieces of this dough-like mixture are rolled and after adding native plants such as turnip and mint, it is dried in the sun or heated in special ovens.
[۱] Dry pieces of semi_prepared basil soup by adding beans and vegetables. And onions are prepared as soups.semi_prepared basil soup can be considered one of the first semi-finished foods. This food is known as a cold medicine due to its natural antibiotics. For this dish, folklore poems have been written in the oral literature of the Lor and Kurdish people. The more the stew cooks, the more the dry stews open and the better the butter is spread in the food. In some areas, vegetables and legumes are added to dry semi_prepared basil soup ingredients at the very beginning of cooking with buttermilk.
semi_prepared basil soup is obtained by combining wheat semolina and barley in Dough. In this way, the semolina is cooked with Dough for several hours. After cooking this mixture, a dough is obtained which is rolled and dried in the sun. Dry pieces of semi_prepared basil soup can be prepared by adding fragrant beans and vegetables to semi_prepared basil soup. semi_prepared basil soup is mostly prepared in winter in most central Iranian villages, especially in Lorestan and Kermanshah provinces.