Afyon slow-cooked beef and yogurt soup
Ingredients
- 250 gDiced beef
- 720 gWater
- 507 gBeef bone stock
- 10 gSalt
- 400 gYogurt
- 15 gWheat flour
- 17 gEgg yolk
- 30 gButter
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water37%
- Beef bone stock26%
- Yogurt21%
- Diced beef13%
- Butter 2%
- Egg yolk 1%
- Wheat flour 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Sear the meat in a preheated pan, turning, for about 3 minutes.
3 minPut the seared meat in a pot, cover with hot water, close the lid and cook about 2.5 hours. Rest, then shred.
2 h 30 minBoil the broth with the remaining water in another pot and add the salt.
Whisk the yogurt, flour and egg yolk for 5 minutes. Gradually whisk in boiling broth, then stir on low heat 5 more minutes. Add this mixture to the broth.
5 minWhen it boils, add the shredded meat and cook, stirring, for 5 minutes.
5 minLadle into bowls and drizzle with butter before serving.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1737 (Afyonkarahisar Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026