By Nevin Halici
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.
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