Turkish Yogurt Soup with Rice and Mint

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A beloved Turkish home-cooking classic, this silky yogurt soup is gently thickened with rice and finished with a sizzling drizzle of dried mint and browned butter. It is light yet deeply satisfying, with a tangy-creamy body that warms you from the inside out. Serve it as a starter or pair with crusty bread for a simple lunch.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 19 gCarbs
• 2 gFiber
• 6 gSugar
• 8 gProtein
• 520 mgSodium
• 280 mgPotassium
• 190 mgCalcium
• 1.5 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the soup

• 1 cup plain whole-milk yogurt, room temperature
• 1 large egg
• 2 tablespoons all-purpose flour
• 1/4 cup long-grain white rice, rinsed
• 4 cups low-sodium chicken stock or water
• 1/2 cup canned chickpeas, drained and rinsed
• 1 teaspoon fine sea salt

For the mint-butter topping

• 2 tablespoons unsalted butter
• 1 tablespoon dried mint
• 1/2 teaspoon Aleppo pepper or sweet paprika

Directions

1. In a medium bowl, whisk the yogurt, egg, and flour together until completely smooth with no lumps; set aside.
2. Bring the chicken stock to a gentle boil in a saucepan over medium-high heat. Add the rinsed rice, reduce the heat to medium-low, and simmer uncovered for 12 minutes, until the rice is just tender.
3. To prevent curdling, temper the yogurt mixture by whisking in about 1/2 cup of the hot stock one ladleful at a time, then pour the warmed yogurt mixture back into the pot, stirring constantly.
4. Stir in the chickpeas and salt. Reduce the heat to low and cook gently for 5 to 7 minutes more, stirring often, until the soup thickens slightly and coats the back of a spoon; do not let it boil.
5. Meanwhile, melt the butter in a small skillet over medium heat. Swirl until the butter turns golden brown and smells nutty, about 2 minutes, then remove from the heat and stir in the dried mint and Aleppo pepper; the mint will sizzle.
6. Ladle the soup into warmed bowls and spoon the browned mint butter over each serving. Serve immediately with lemon wedges and warm crusty bread.

Cook’s Notes

• Always temper the yogurt mixture with hot stock before adding it to the pot, or the egg will scramble and the soup will curdle.
• Never let the soup boil once the yogurt has been added; keep it at a bare simmer so the texture stays silky.
• Whole-milk yogurt gives the creamiest result, but you can use 2 percent with a slightly thinner body.
• For a heartier version, substitute 1/4 cup hulled barley for the rice and simmer 10 minutes longer.
• Add a squeeze of fresh lemon juice at the table to brighten the tangy flavor.

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