Turkish Yogurt Soup
A dish with rice and flour at the center. On the table in about 35 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- yogurt
- 80 ml rice
- 30 ml flour
- 1 egg yolk
- butter
Make it lactose-friendly
- yogurt → lactose-free or coconut yogurt
- butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- wash the rice
- put water in the pot and wait for water to boil
- add some salt and rice
- wait for 15 minutes
- mix yogurt, egg and flour and salt in a different bowl
- add water from the soup and mix by warming
- when the rice is soft, add the yogurt mixture to the soup and mix quickly
- cut down the heat, wait for 15 minutes
- for the sauce, simply melt the butter in a separate small pan and stir in the dried mint
- add sauteed dried mint to the soup and stir well
- serve warm
Nutrition (estimated, per serving)
| Calories | 84 |
|---|---|
| Protein | 2.2 g |
| Fat | 1.3 g |
| Carbs | 15.5 g |
| Fiber | 0.3 g |
| Sodium | 3 mg |
Source
based.cooking (community recipes, public domain) — unlicense