Turkish · beginner
Turkish Minted Yogurt Rice Soup With Spiced Butter
A velvety Turkish soup made with soft short-grain rice and tempered full-fat yogurt, finished with a sizzling drizzle of mint and pul biber butter.
- PREP TIME
- 10 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Combine the rinsed short-grain rice and 5 cups of water in a medium pot, bringing to a boil over medium-high heat.
- 02
Reduce heat to medium-low and simmer the rice uncovered for 15 minutes until very soft.
- 03
In a glass mixing bowl, whisk together plain full-fat yogurt, egg yolk, and all-purpose flour until completely smooth.
- 04
Ladle 1 cup of hot rice liquid gradually into the yogurt mixture while whisking constantly to temper the dairy mixture.
- 05
Slowly pour the warm tempered yogurt back into the main soup pot while stirring continuously over low heat.
- 06
Simmer the soup gently for 5 minutes without bringing it to a hard boil, then season with sea salt.
- 07
Melt butter in a small pan, stir in dried mint and pul biber pepper flakes, sizzle for 30 seconds, and swirl over soup portions to finish.
A LITTLE KITCHEN KNOW-HOW
Yogurt Tempering (Terbiye)
Gradually incorporating hot cooking liquid into a raw yogurt, egg, and flour base to equalize temperature before combining into a soup.
Notes from the kitchen
- Never boil the soup aggressively after stirring in the yogurt base, as harsh heat can break the emulsion and curdle the yogurt.
- Ensure your yogurt is at room temperature before tempering to avoid temperature shock.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
