Yogurt originated among the nomadic people of Central Asia, eventually moving west to the Balkans and Mediterranean. Today, yogurt is an extremely important ingredient in Turkish cuisine and is eaten everyday by many Turkish families. In Turkey, plain yogurt is the most commonly sold variety. As opposed to American yogurt, Turkish yogurt is often eaten as a savory food, without the addition of fruits or other sweet flavors. Yogurt is used to add rich, tangy flavor to a variety of dishes. In this soup, yogurt helps to create a hearty base with a smooth, bright flavor.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Combine the rice and 3 cups water in a large saucepan set over medium heat.
- Whisk together the egg yolk, yogurt, flour, and remaining 1 cup of water in a medium mixing bowl until smooth.
- Whisk the yogurt mixture into the cooking rice once the rice is tender and continue whisking until the mixture begins to steam.
- Reduce heat to low.
- Melt the butter in a small frying pan set over low heat.
- Add the salt, white pepper, and dried mint. Gently cook to flavor the fat.
- Add the mint mixture to the soup, whisking to combine.
- Serve the soup hot, garnished with fresh mint leaves, if using.
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