Saturday, February 9, 2013



½ cup rice or 2 cups cooked rice
4 cups plain yogurt (this is about 2 lb, 900 gr container yogurt)
2 tbsp all purpose flour (Note: use 2 tbsp corn starch or rice flour for gluten free version of this soup)
1 egg
5 cups water
2 cups chicken broth
(If you like you can add more chicken stock, or you can make the soup only with water. In this case use 7 cups water)
¼ tsp black pepper
1-1/4 tsp salt (add last)

2 tbsp butter
1 tsp sweet paprika (kırmızı biber) or Turkish red pepper flakes (pul biber)
1 tbsp dry mint (or handful fresh mint leaves, chopped)


  • Wash the rice thoroughly in a wire mesh strainer under running water until water runs clear.  
  • In a large non stick pot, in 5 cups of water cook the rice stirring occasionally until rice is tender. This step takes about 20 minutes.                                                                                   
  • Meantime in a large mixing bowl, whisk flour, yogurt, and, egg until very smooth.
  • After the rice is cool down, slowly blend the yogurt mixture into the rice.
  • Gradually pour in water and chicken broth stir well.
  • Over medium heat bring the mixture to a boil, stirring constantly (otherwise yogurt would curdle) with a wooden spoon. Then lower the heat and simmer 5 minutes. Add salt and pepper to taste and turn off the heat.

For the sauce:

  • While soup is simmering, melt the butter in a sauté pan in low heat. When the butter is foamy, add mint flakes and paprika and let it sizzle but don't burn. 
  • Pour and stir it into the soup.

  • Serve the soup hot. Makes 6-8 Servings

  • This soup gets thicker with time add more water or broth to make thinner.

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