Turkish Yogurt Corbasi Soup
Learn how to make the best homemade Yogurt Corbasi. Our easy traditional Turkish soup recipe features egg, mint, rice, butter & pepper flakes.
Servings: 6
Calories: 454kcal
Equipment
- pot
- measuring cups
- measuring spoons
- mixing bowl
- whisk
Ingredients
- 0.5 cup Basmati Rice
- 5 cups Water
- 1.5 cups Greek Yogurt
- 1 Large Egg
- 1 tbsp All Purpose Flour
- Kosher Salt and Black Pepper
- 2 tbsp Butter
- 2 tbsp Dried Mint
- 1 tsp Red Pepper Flakes
- 1/4 cup Fresh Mint garnish
Instructions
- Place the basmati rice and water in a medium pot and bring to a boil. Cover, immediately turn the heat to low and cook for 15 minutes until the rice is fully cooked.
- In a mixing bowl, stir together the yogurt, egg, flour and salt and pepper with a whisk. Make sure there are no clumps of yogurt or flour.
- Stir the yogurt mixture into the pot filled with cooked rice. Allow the mixture to heat through until steaming. Continue whisking without letting the soup come to a boil. If the soup becomes too thick for your preference, add a little more water.
- In a small pot heat the butter, dried mint and chili flakes.
- Ladle the soup into bowls, drizzle with melted mint chili butter and garnish with fresh mint leaves
Nutrition
Calories: 454kcal | Carbohydrates: 33.2g | Protein: 52.1g | Fat: 11.2g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 256mg | Potassium: 478mg | Fiber: 0.5g | Sugar: 15.3g | Calcium: 555mg | Iron: 1mg