This Turkish yogurt rice soup pairs tender long-grain rice with a tangy, creamy broth and a fragrant finish of sizzling mint butter. Greek yogurt gives the soup its character, while chicken broth makes it savory and satisfying as a main course.
The method keeps the yogurt base smooth by tempering it with hot broth before it goes into the pot. Gentle heat matters after that: the soup should steam and thicken without coming to a boil.
Build a smooth yogurt base
Room-temperature, whole-milk Greek yogurt is easier to whisk into a smooth mixture than yogurt straight from the refrigerator. The egg yolk and flour join the yogurt and cold water to make a cohesive base that can be stirred into the broth. Whisk until no floury lumps remain before you begin tempering.
Rinsing the rice under cool water until the water runs mostly clear helps remove loose surface starch. As the rice simmers uncovered in chicken broth, it becomes tender and gives the soup body. Keep an eye on the pot and stir as needed so the rice cooks evenly.
Temper the yogurt and keep the soup gentle
Adding hot broth gradually to the yogurt mixture brings it closer to the pot’s temperature. Whisk as you add it, then pour the tempered mixture back into the pot gradually while stirring. This careful transition helps prevent the yogurt from separating when it meets the hot broth.
Once the yogurt is in the pot, keep the heat low and stir constantly as the soup warms and thickens. Avoid letting it boil; a rolling boil can make the broth grainy or cause the yogurt to split. Look for steady steam and a slightly thickened texture instead.
Finish with sizzling mint butter
The topping is quick to prepare, so make it while keeping the soup warm over low heat. Melt the butter in a small skillet, then stir in the dried mint when the butter is sizzling. Aleppo pepper is optional and adds a gentle peppery note. Watch the skillet closely so the herbs warm in the butter without scorching.
Spoon the mint butter over the soup just before serving. Its rich, aromatic finish contrasts with the tang of the yogurt and brings the rice and broth together. Stir it through the bowl or let the buttery herbs sit on top for a more distinct first taste.
Frequently Asked Questions
Why does the yogurt need to be at room temperature?
Room-temperature Greek yogurt whisks more readily into the egg yolk, flour, and cold water. It also makes the transition into hot broth gentler. Take care to temper the mixture gradually and keep the soup below a boil once it is added.
How can I tell when the soup is ready after adding the yogurt?
The soup should be steaming and slightly thickened while you stir it over low heat. It does not need to boil. If you see vigorous bubbling, lower the heat and continue stirring gently to help keep the broth smooth.
Can I leave out the Aleppo pepper?
Yes. Aleppo pepper is optional in the sizzling butter topping. The dried mint and butter still provide the soup’s fragrant finish, while the yogurt base and tender rice remain the central flavors.
Turkish Yogurt Rice Soup with Sizzling Mint Butter
Course: Main CourseCuisine: TurkishDifficulty: Easy4
servings10
minutes22
minutes330
kcal32
minutesTender rice simmers in chicken broth, then gets stirred into a tangy Greek yogurt base. A sizzling topping of butter and dried mint brings the soup together.
Ingredients
- Soup
1/2 cup uncooked long-grain white rice
6 cups low-sodium chicken broth
2 cups plain whole-milk Greek yogurt, at room temperature
1 large egg yolk
1 tbsp all-purpose flour
1/2 cup cold water
1 tsp kosher salt
1/4 tsp black pepper
- Mint Butter
4 tbsp unsalted butter
1 tbsp dried mint
1/4 tsp Aleppo pepper, optional
Directions
- Rinse the rice under cool water until the water runs mostly clear. In a medium bowl, whisk the Greek yogurt, egg yolk, flour, and cold water until smooth.
- Bring the chicken broth to a boil in a medium pot. Stir in the rice, reduce the heat to low, and simmer uncovered for 18 minutes, until the rice is tender.
- Slowly whisk 1 cup of hot broth into the yogurt mixture. Gradually pour the tempered yogurt mixture into the pot, stirring as you go. Cook over low heat for 3 minutes, stirring constantly, until the soup is steaming and slightly thickened. Do not let it boil.
- Melt the butter in a small skillet over medium heat. When it is sizzling, stir in the dried mint and Aleppo pepper, if using, and cook for 1 minute. Spoon the mint butter over the soup and serve.
Notes
- Keep the soup below a boil after adding the yogurt to help the broth stay smooth.
