Ottoman Empire Yogurt Soup Recipes

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YOGURT SOUP



Yogurt Soup image

Provided by Food Network

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

6 cups chicken, lamb or beef stock
2/3 cup rice
3 cups plain yogurt
3 tablespoons flour
2 egg yolks
2 cups cold water
Salt and freshly ground black pepper
3 tablespoons unsalted butter
2 tablespoons dried mint leaves

Steps:

  • Bring the stock to a boil in a large saucepan, stir in the rice, cover, reduce the heat and simmer for 20 to 25 minutes, until the rice is tender.
  • In a large bowl, combine the yogurt, flour and egg yolks, mixing with a wooden spoon until smooth. Add the cold water in a thin stream while stirring constantly. Stir yogurt mixture into the hot soup, season with salt and pepper, cover and gently simmer for 10 minutes.
  • Heat butter in a small saucepan until foamy. Add the dried mint and leave on low heat for 1 minute. Pour warm butter mixture over the soup, and serve immediately. (If soup is to be reheated later for another serving, thin it with water).

YOGURT SOUP



Yogurt Soup image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 8

5 cups plain yogurt
2 cucumbers, peeled and finely diced
2 cups water
1/3 cup chopped cilantro
2 cloves garlic, mashed to a paste
2/3 cup almonds, crushed in food processor
Salt and pepper to taste
Cayenne pepper for garnish

Steps:

  • In a large bowl combine all of the ingredients except cayenne. Serve in chilled bowls and garnish with cayenne pepper.

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