Hot Yoghurt Soup

Name: Hot Yoghurt Soup (Yoğurt Çorbasi)
Yield: To Serve 4
Cuisine: Turkey
Ingredients: 500 g/1 lb neck, breast, leg meat on bone or 1 kg/2 lb bones; 2.5 cm/1 inch stick cinnamon; 500 ml/¾ pint thick yoghurt; 2 egg yolks; 50 g/2 oz butter; 25 g/1 oz plain flour; 1 carrot, chopped; 1 tbsp chopped mint; 1 small onion, chopped; 2.5 L/4½ pints water; 3 cloves; 1 tsp salt; 1 tbsp rice, washed; a few sprigs parsley; 1 leek, sliced; 25 g/1 oz dried chickpeas; 1 stick celery, sliced; 100 g/3½ oz rice, picked over and washed; 4 black peppercorns

Yoğurt Çorbasi

Preparation info

To Serve
4

Difficulty
Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

About

Hot yoghurt soup is very popular in Turkey, particularly during the winter. It is usually made with rice in Istanbul cuisine and with pounded cereals in Anatolian cuisine. Both in Istanbul and in Anatolia classic menus for festive meals always start with yoghurt soup.

Ingredients

For the Meat Stock

500 g/1 lb neck, breast, leg meat on bone or 1 kg

Asia
Turkey
Winter
Soup
Mediterranean

Method

To prepare the meat stock, place the meat or bones in a pan with the water and bring to the boil. Remove any scum from the top. Add the remaining ingredients, except the salt. Cover the pan, and when it comes to the boil, reduce the heat and simmer for 2 hours. Add the salt and after 5 minutes remove from the heat and strain the stock. If there is less than 1</