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Loading...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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
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
- In a medium bowl, whisk the yogurt, egg, and flour together until completely smooth with no lumps; set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
