Turkish Yogurt Soup with Mint and Chickpeas Recipe
A delicate, slightly tangy yogurt-based soup with chickpeas and mint, somewhere between a light lunch and a warming snack. In Turkey, soups like this are often served at the start of a family meal to “calm” the stomach before the rest of the feast. The flavor is like a cross between a cold yogurt soup and a creamy soup, just served warm.
This soup combines the tanginess of yogurt with the comfort of warm, starchy rice and buttery mint, creating a dish that is both soothing and refreshing. It’s a classic example of how Turkish cuisine uses yogurt in hot dishes without losing its delicate texture.
Chef's tips
Use full-fat, plain yogurt for the best texture and flavor—low-fat versions are more likely to curdle. Constant stirring and gentle heat are key: keep the soup just below a simmer. If you’re unsure, you can briefly blend the cooked rice and stock before adding the yogurt mixture for an extra-smooth result.
How to serve
Serve with warm flatbread or pita on the side for dipping. A simple tomato and cucumber salad with lemon and olive oil pairs nicely with the creamy, tangy soup. It also works well as a light supper with a small plate of olives and pickles.
Ingredients
- yogurt - 500 g
- chickpeas cooked - 200 g
- stock - 800 ml
- rice - 40 g
- wheat flour - 1 tablespoon
- egg yolk - 1 piece
- dried mint - 1 teaspoon
- butter - 25 g
- garlic - 1 clove
- salt
- black pepper freshly ground
Preparation
- Rinse the rice in a sieve under running water. In a small pot bring the stock to a boil, add the rice and cook over low heat for 10–12 minutes, until almost tender.
- In a bowl, whisk together the yogurt, flour and egg yolk until smooth and lump-free. A whisk works best.
- Slowly pour 2–3 ladles of the hot stock with rice into the bowl with the yogurt, stirring constantly so the yogurt warms up and doesn’t curdle later in the pot.
- Pour the contents of the bowl back into the pot with the remaining stock and rice, stirring thoroughly.
- Cook over very low heat for 5–7 minutes, stirring along the bottom of the pot all the time, until the soup slightly thickens. Do not let it come to a full boil; only small bubbles should appear on the surface.
- Add the cooked chickpeas, season with salt and pepper, and cook for another 3–4 minutes over low heat.
- In a small saucepan melt the butter over medium heat. Add the finely chopped garlic and fry for about 30–40 seconds, until it becomes very fragrant but does not brown.
- Remove the saucepan from the heat, add the dried mint, stir, and immediately pour the aromatic butter into the pot with the soup. Gently stir and serve right away.
Storage
Zupę przechowuj w lodówce i podgrzewaj bardzo delikatnie na małym ogniu, często mieszając, aby jogurt się nie zwarzył. Nie doprowadzaj do wrzenia przy ponownym podgrzewaniu.
