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Diyarbakır Kürt Mustafa soup (yoghurt and rice soup with mint butter)

Serves 6Official

Ingredients

  • 1,000 gYogurt
  • 1,000 gWater
  • 50 gEgg
  • 250 gRice
  • 20 gSalt
  • 100 gButter
  • 10 gDried spearmint

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water41%
  2. Yogurt41%
  3. Rice10%
  4. Butter 4%
  5. Egg 2%
  6. Salt 1%
  7. Dried spearmint 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk the yoghurt, water and egg together well.

  2. Add the washed rice and cook, stirring, until it boils and the rice is tender.

  3. Add the salt when the rice is almost done.

  4. Heat the butter, stir in the mint and pour it over the soup when serving.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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