Hatay salted yogurt soup
Serves 630 minOfficial
Ingredients
- 200 gRice
- 250 gSalted yogurt
- 1,200 gWater
- 30 gButter
- 18.4 gSunflower oil
- 10 gDried spearmint
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
- Water70%
- Salted yogurt15%
- Rice12%
- Butter 2%
- Sunflower oil 1%
- Dried spearmint 1%
Ingredients by weight, heaviest at the bottom.
Method
Pick over and rinse the rice.
Boil the rice in the water in a deep pot. When the grains open, add the salted yogurt and stir well until it dissolves.
Add the butter and oil and cook until the soup comes together.
30 minWarm the mint lightly in a little oil, pour it over the soup and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1677 (Hatay Valiliği)Accessed: November 2, 2026
Last changed: November 1, 2026