Yoghurt soup is a fundamental dish in the cuisine of almost every region of Turkey, and although it can be eaten either hot or cold, it is especially pleasant when cold during the summer months, as a starter or as an appetiser at any time of the day. It is a typical Turkish dish that is easy to prepare, very tasty and with an excellent final presentation.
Ingredients (4 persons)
- 1.5 litres of beef or chicken stock
- 75 g of rice
- 3 tablespoons of butter
- 500 g of natural yoghurt
- 1 tablespoon of wheat flour
- 1 egg yolk
- 1 teaspoon of salt
For the seasoning
- 50 g of butter
- 15 g of dried mint
Preparation
Bring the meat stock (beef or chicken) to the boil for five minutes and add the three tablespoons of butter and the rice, leaving the mixture to simmer until the rice is cooked.
Meanwhile, in a separate bowl, mix the natural yoghurt, the flour and the egg yolk, and add the salt. When the broth with the rice is ready, pour in this mixture, stirring continuously, and leave to cook for about 15 minutes, stirring occasionally, until the soup acquires a creamy consistency.
While the soup is cooking, take a small saucepan and melt about 50 grams of butter in it, to which we add the mint leaves, stirring everything for about a minute until everything is well mixed. Once ready, set it aside.
When the soup is ready, pour the butter and mint mixture over it and it is ready to serve. Keep in mind that if you want to serve it cold, you have to let it rest and cool down separately. If you want to put it in the fridge, it may be a good idea to substitute vegetable oil for the butter in the soup.
Afiyet olsun!!
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Funda is a master of Turkish cuisine. Her cooking skills have led her to participate in all kinds of contests and competitions, and she has won numerous awards for her recipes. If you try one of her dishes… Say goodbye to your diet!
