A warm yogurt soup from southeastern Turkey, cooked with rice and chickpeas, thickened with yogurt and finished with minty butter. A hearty starter for cold days.
Ingredients
Instructions
- 1
Rinse and drain the rice; put it in a pot with the water, bring to a boil and simmer over medium heat for 15 minutes until soft.
- 2
In a bowl, whisk the yogurt, egg and flour until smooth.
- 3
Temper the yogurt mixture by whisking in a few ladles of the hot cooking water, one at a time.
- 4
Pour the tempered mixture slowly into the pot and cook over medium heat, stirring constantly in one direction so it does not curdle, until it comes to a boil.
- 5
Add the chickpeas and salt and simmer over low heat for 5 more minutes.
- 6
Melt the butter in a small pan, add the dried mint and let it sizzle for 30 seconds; drizzle over the soup and serve hot.
Nutrition
Per serving
| Calories | 221 kcal |
|---|---|
| Protein | 8 g |
| Carbs | 25 g |
| Fat | 10 g |
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