Unicorns in the Kitchen · by Shadi Hasanzadenemati★ 4.8 (36)
Turkish Yogurt Soup Yayla Corbasi
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 26%
CARBS 24G45% OF CAL
0G FIBER3G SUGAR21G OTHER
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Turkish yogurt soup with rice and mint. Warm, simple, and naturally vegetarian, it makes a light, comforting meal.
mainmediterraneansoup🍲 stockpotvegetarian
View the full recipe on Unicorns in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup white rice (washed and rinsed)
- 5 cups water (see notes )
- 1.5 cup plain Greek yogurt (room temperature)
- 1 egg (room temperature)
- 1 tbsp all purpose flour
- 1 tsp salt (more if needed)
- 2 tbsp unsalted butter (see notes)
- 2 tbsp dried mint (see notes)
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 26%
CARBS 24G45% OF CAL
0G FIBER3G SUGAR21G OTHER
FAT 7G31% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 649mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 123mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 649MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.