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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: Turkish
Keyword: Yogurt Corbasi
Servings: 6
Calories: 454kcal
pot
measuring cups
measuring spoons
mixing bowl
whisk
- 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
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
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