This traditional Turkish Yogurt Soup is a warm, creamy dish flavored with butter, rice, and a hint of red pepper. Light and comforting, it’s perfect as a starter or a light main course.
Ingredients (Serves 8)
- 1 teaspoon dried mint
- ½ cup short-grain rice
- 4 oz (115 g) butter, divided
- 8 cups chicken or vegetable broth
- ½ cup all-purpose flour
- 2 ½ cups plain yogurt (instead of 2 cups)
- ½ teaspoon salt
- ¼ teaspoon paprika (or mild chili flakes)
Instructions
Cook the rice in the broth until tender. Season with salt and paprika.
In a small pan, melt 2 ¾ oz (80 g) of butter and stir in the flour to make a smooth paste. Gradually mix this into the soup, stirring to prevent lumps.
In a large bowl, whisk the yogurt until smooth. Slowly pour the hot soup into the yogurt in small batches, stirring constantly to avoid curdling.
Melt the remaining butter with a pinch of paprika in a small pan and drizzle over each serving.
Sprinkle dried mint on top before serving.
