Turkish Yoghurt Soup
Ingredients
- 1/2 c basmati rice washed and rinsed after soaking for at least 30mins
- 6 c vegetable stock
- 2 c plain greek yogurt room temperature
- 1 egg yolk room temperature
- 1 1/2 tbsp all purpose flour
- 2 tbsp @cobramestate extra virgin olive oil
- 2 tbsp dried mint
- 1 tsp @gfresh_spices aleppo chilli flakes
Preparation
Place the rice and vegetable stock in a large pot and bring to simmer
Cover and cook for about 30 mins until the rice is fully cooked and has fallen apart
If after 30 mins, the rice hasn't fallen apart, add one more cup of stock and cook for 15 more mins
Once the rice is over cooked, turn the heat off
In a large bowl, mix yogurt, egg, flour
Using a ladle, slowly add about 1/2 cup of the rice & stock to the yogurt & egg mixture and stir well after each addition
This step should be done gradually to prevent yoghurt from curdling
Pour now the runny yogurt & egg mixture back into the pot
Stir well, turn the heat on to medium and bring to a low simmer
Simmer for 15 minutes, stirring occasionally
In a small pan, heat olive oil and saute dried mint & chilli flakes for about 30 seconds until it releases its aroma
Dried mint burns easily therefore make sure not to saute it more than 30 seconds.
Add sauteed mint, chilli flakes, and olive oil to the simmering soup
Stir well.
Taste and add some salt if needed
Turkish yogurt soup warm and top with more sauteed mint & chilli flakes if desired