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  • Writer's pictureCeline

Turkish Yoghurt Soup

Comforting and nourishing yoghurt-based soup with chickpeas, köfte and rice. Topped with hot butter and mint.

Mountain soup


  • 4 cups Chicken stock

  • 1-2 cups Yoghurt

  • 250g Kofte balls (minced beef, onions, herbs)

  • 1 Onion

  • ½ cup Dried chickpeas

  • ½ cup Baldo rice

  • 1 tbsp Dried mint

  • 2 tbsp Butter

  • 2 tbsp Lemon juice

  • 1 tbsp Flour

  • 1 Egg yolk


Cook the chickpeas and rice.

Fry the onions in olive oil and butter.

Add the chicken stock and leave to simmer.

Add in the meat, rice and dried chickpeas.

When almost done, in a bowl mix together the egg yolk, yoghurt and flour.

Slowly add some of the cooking liquid into the bowl.

Add the mixture into the soup and stir.

Season with salt and lemon juice.

Finally, melt the butter with the dried mint. Swirl over the soup.

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