Wasfetna

Yogurt soup

Yogurt cooked with rice until creamy, finished with fried garlic, coriander and dried mint.

Vegetarian

Yogurt soup
Cooking time
40 min
Hands-on time
20 min
Free time
12 min
Difficulty
Easy
Cuisine
Levantine
Calories
160
Contains
Dairy, Eggs

Hot yogurt soup demands a few minutes of attention with no shortcuts: the yogurt is stirred in one direction without stopping until it first boils, because putting the spoon down before then means it splits. After that, the rest is easy.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

For the tempering

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy-based pot — Yogurt needs even heat or it splits.
  • Hand whisk — The yogurt is beaten cold with cornflour and egg — that is what stops it curdling.
  • Small pan — For the tempering: garlic, coriander and mint in ghee.

Method

  1. Boil the rice in water until it is almost cooked, and keep the water.

    12 minYou can walk away
    You’ll know it’s ready when

    The rice is soft outside with a slight bite in the middle.

  2. Whisk the yogurt with the cornstarch, egg and salt while cold, until smooth.

    5 min
    You’ll know it’s ready when

    The mixture is smooth and without lumps.

  3. Set the yogurt over medium heat and stir constantly in one direction until it boils.

    12 min
    You’ll know it’s ready when

    The first bubble has appeared and it has thickened.

    Tip: Don't stop stirring before the first boil — this is when yogurt splits.

  4. Add the rice with its water and continue cooking over low heat.

    8 minYou can walk away
    You’ll know it’s ready when

    The soup is creamy and the rice is soft.

  5. Fry the garlic and coriander in ghee with the mint, and pour the tempering over the soup.

    3 min
    You’ll know it’s ready when

    The smell of garlic and mint is distinct.

What this teaches

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