When I first had this soup in Turkey, I had no idea it was made of yogurt. Since it had rice in it and an herb I couldn’t identify, I assumed it was some type of rice soup. After I got back home, it took some Googling to figure out what the soup was called. (I’m sooo glad I stumbled on the blog Almost Turkish!)
Soup is traditionally used to break a fast in Ramadan— and this became my favorite soup to break the fast with. While it’s filling, it’s also very easy on the stomach. (It also reheats, if heated slowly.)
Turkish Yogurt Soup
1/4 cup rice
5 cups water
2 cups plain yogurt (Greek style, if you can find it)
2 tbsp butter
2 tsp dried tarragon
2 tbsp chick pea flour (or other non-sweet gluten-free flour)
salt and pepper to taste
1. Put the rice on to cook. Yes, you’re using a lot of water, and only a little rice. That’s fine: you want the rice to be very soft, and that ricey water is going to form the broth for the soup. (You can also use stock to cook the rice in.)
2. While the rice is cooking, beat the egg and flour together in a bowl. Add the yogurt and mix thoroughly.
3. Put the yogurt/flour/egg mixture in a large pot, and warm it up slowly. Too fast, and the yogurt will curdle and get all gross.
4. When the rice is very soft, take it off the heat and slowly stir the rice and rice water into the yogurt.
5. Bring the soup up to a medium boil, then turn the heat down and let simmer for ten minutes.
6. While the soup is simmering, melt the butter in a small pan. When the butter is melted, toss in the tarragon. (You can also use dried mint, if you prefer.) Sizzle for about half a minute, then take off of the heat.
7. Add the buttery mixture to your soup, and serve.
I’ve had this soup when it’s hot out, and also when it’s freezing cold— the tangy richness of the yogurt is really brought out in this soup. (And yes, in the photograph, the soup has green onions. I tend to add them to everything, because I love them.)