A Turkish yoghurt and rice soup, thickened with egg yolk and finished with a sizzling dried mint and chilli butter. Serves 4.
75g
1,200ml
300g
1piece
1tbsp
1tsp
25g
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 75g | — | — | |
| 2 | | 1,200ml | — | — | |
| 3 | | 300g | — | — | |
| 4 | | 1piece | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 25g | — | — | |
| 8 | 1tbsp | — | — | ||
| 9 | | 0.5tsp | — | — |
Put the rice in the sieve.
Long-grain white rice · 75 g
Rinse under cold running water until it runs clear.
Pour in the stock.
Chicken stock · 1,200 ml
Bring to the boil.
Turn the heat down and simmer for about 15 minutes, stirring now and then, until the rice is very soft.
Meanwhile, put the yoghurt in the mixing bowl.
Plain yoghurt · 300 g
Add the egg yolk.
Egg yolks · 1 pieceAdd the flour.
Plain flour · 1 tbspWhisk until smooth.
Ladle in 2 ladlefuls of the hot broth, one at a time, whisking after each, so the yoghurt warms without splitting.
Turn the heat to low and pour the yoghurt mixture into the pan, stirring all the time.
Heat gently for about 5 minutes, stirring all the time, until it thickens slightly; don't let it boil, or the yoghurt will split.
Put the butter in the small saucepan.
Unsalted butter · 25 g
Melt it over a low heat.
Add the dried mint.
Add the chilli flakes.
Chilli flakes · 0.5 tspStir for about 30 seconds, until it sizzles and smells of mint.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 75 g | | Put the rice in the sieve.⏱ 10sResultLong-grain white rice |
| 2 | Long-grain white ricestep 1 | | Rinse under cold running water until it runs clear.⏱ 30sResultRinsed rice |
| 3 | Rinsed ricestep 2 | | Tip it into the large saucepan.⏱ 10sResultRinsed rice |
| 4 | 1,200 ml | | Pour in the stock.⏱ 15sResultRice and stock |
| 5 | — | | Bring to the boil.⏱ 6 minResultBoiling rice and stock |
| 6 | — | | Turn the heat down and simmer for about 15 minutes, stirring now and then, until the rice is very soft.⏱ 15 minResultSoft rice broth |
| 7 | 300 g | | Meanwhile, put the yoghurt in the mixing bowl.⏱ 10sResultPlain yoghurt |
| 8 | 1 piece | | Add the egg yolk.⏱ 10sResultYoghurt and yolk |
| 9 | 1 tbsp | | Add the flour.⏱ 5sResultYoghurt, yolk and flour |
| 10 | — | | Whisk until smooth.⏱ 40sResultYoghurt mixture |
| 11 | — | | Ladle in 2 ladlefuls of the hot broth, one at a time, whisking after each, so the yoghurt warms without splitting.⏱ 1 minResultTempered yoghurt |
| 12 | Tempered yoghurtstep 11 | | Turn the heat to low and pour the yoghurt mixture into the pan, stirring all the time.⏱ 30sResultYoghurt soup |
| 13 | — | | Heat gently for about 5 minutes, stirring all the time, until it thickens slightly; don't let it boil, or the yoghurt will split.⏱ 5 minResultThickened yoghurt soup |
| 14 | 1 tsp | | Add the salt and stir.⏱ 15sResultSeasoned yoghurt soupused in step 20 |
| 15 | 25 g | | Put the butter in the small saucepan.⏱ 10sResultWeighed butter |
| 16 | — | | Melt it over a low heat.⏱ 1 minResultMelted butter |
| 17 | 1 tbsp | | Add the dried mint.⏱ 5sResultButter with mint |
| 18 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultButter with mint and chilli |
| 19 | — | | Stir for about 30 seconds, until it sizzles and smells of mint.⏱ 30sResultSizzling mint butterused in step 21 |
| Total Time | 33 min | ||
| Nutrient | Per serving |
|---|---|
| 250kcal | |
| 17g | |
| 10g | |
| 5g | |
| 21g | |
| 7g | |
| 0.6g | |
| 1,049mg |
A Turkish yoghurt and rice soup, thickened with egg yolk and finished with a sizzling dried mint and chilli butter. Serves 4.
What you’ll doYou will simmer rice in stock until soft, whisk yoghurt with an egg yolk and flour, warm it with a little broth and stir it into the pan, then spoon over a sizzling dried mint and chilli butter.
