Soghan Suei

Every Iranian community and city has its own special foods that have their own special characteristics and benefits. “Soghan Suei” is a local food of the city of Ahar that, due to the use of natural and healthy raw materials, has many benefits.

Features and Benefits of Soghan Suei

Despite having an easy recipe, the use of raw materials containing vitamins A, B, C, D, and E, carbohydrates, sodium, potassium, protein, calcium, magnesium, manganese, iron, fiber, and phosphorus makes Soghan Suei a complete and nutritious food. The presence of protein in Soghan Suei has turned it into an energy-rich meal. Thus, this food is ideal for people who do a lot of physical activity and for the elderly and growing children.

Strengthening the digestive system and easy digestion are some of the benefits of Soghan Suei. This food contains antibiotic properties and can protect the body against diseases by eliminating stomach and intestinal infections.

Relieving joint pains, improving memory, and preventing diseases such as Alzheimer are among the other benefits of Soghan Suei. The people of Ahar believe that this food can be effective in removing hoarseness and helps keep the skin fresh and young.

Ingredients for four people

Onions: two

Aush noodles: 300 grams

Eggs: four

Salt, pepper, turmeric, and oil: as per taste

To make your food taste better, use sesame oil or natural sheep tail fat. Using industrial oils reduces the nutritional value of Soghan Suei.

If you like the taste of onions, you can use three onions instead of two. Onion is one of the main cooking ingredients in many Iranian dishes. Using onion in food gives it antioxidant properties.

Recipe

Chop the onions into small pieces. Put the pot, you intend to cook in, on the stove and pour oil into it. If you are using tail fat, cover the pot for a while and reduce the flame so that it turns into oil. When the oil gets a little hot, put the chopped onions in it and fry them.

Once the onion turns golden, add three to five glasses of water, depending upon your own taste. While some may like it to be more watery others may like it thick and with less water.

After adding water, wait for a while until the water boils. At this stage, it is time to add the noodles. After five minutes, add the eggs that you have already beaten in a separate container and mixed the yolk and white together well, to the water. Add salt, pepper, and turmeric to the mixture and let it cook well. Of course, because noodles cook quickly, it does not take more than 10 minutes for the food to settle down.

You can add some aromatic vegetables like coriander to Soghan Suei. If you like to use these vegetables, it is better to put them in the pot a few minutes before the food is ready. You can also use the vegetables for decoration when serving the food instead of pouring them into it while cooking.

How to Serve Soghan Suei

Usually, the soup of the food is consumed separately, in the sense that the bread is made into small pieces, put in a bowl, and then the soup is poured on it. Noodles and other ingredients of Soghan Suei are also consumed after having the broth. Sangak bread is the best bread to serve with Soghan Suei. Raw onions and edible vegetables are also used along with this dish.

Besides strengthening the digestive system and making digestion easy, Soghan Suei contains antibiotic properties that can protect the body against diseases by eliminating stomach and intestinal infections.