Yurma

Preparation of broths

Start by preparing chicken and fish broths. Use lean meat for the chicken broth, and for the fish broth, pike perch or any other white-fleshed fish will do.

To achieve clear broths, like tears, regularly skim off the foam, and at the end of the process, strain through several layers of cheesecloth.

After that, mix both broths (700 g each) to achieve a harmonious flavor.

Forming the dumplings

Trim the chicken thigh fillet (400 g) of cartilage, membranes, and fat, then mince it into a paste.

Add the egg yolk (1 piece), psyllium (1 tsp), and salt (1/2 tsp) to the minced meat.

Thoroughly mix the mass and use two spoons to form dumplings. Boil them in the boiling broth, then fish them out with a slotted spoon and place them on a plate.

Preparing the fish

Check the pike perch fillet (200 g) for bones and cut it into small pieces.

Boil the fish in the boiling broth and also transfer it to a plate.

Preparing the spices

Pour a pinch of saffron with a ladle of hot broth, stir, and let it steep.

After that, return the steeped saffron back to the pot with the broth and mix.

Serving

Before serving, finely chop a few sprigs of parsley and green onions.

Distribute the greens on the plates along with the dumplings and pike perch fillet, then pour hot broth over everything and serve.