Selma’s Kurdish Yogurt and Rice Soup

Selma's Kurdish Yogurt and Rice Soup
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I’ve got a fantastic recipe for you today that’s not only delicious but also budget-friendly. It’s my friend Selma’s Kurdish Yogurt and Rice Soup, and let me tell you, it’s a real gem from the Middle Eastern cuisine. Selma is from a predominantly Kurdish part of Syria and was kind enough to share her recipe with me.

This soup is a perfect blend of comforting flavors and wholesome ingredients. The star of the show is the creamy yogurt base, which gives the soup a tangy and smooth flavor profile. Basmati rice adds a lovely texture and heartiness to the dish, while the aromatic spices like mint, paprika, and chili flakes elevate the overall taste to a whole new level.

One of the reasons I love this recipe is that it’s so easy on the wallet. Most of the ingredients are pantry staples or easily accessible at your local grocery store. Plus, it serves four people generously, making it an excellent choice for family meals or when you have guests over. It’s a great way to stretch your dollar without compromising on flavor or nutrition.

I remember the first time I made this soup for my family. It was a chilly evening, and everyone was craving something warm and comforting. I had all the ingredients on hand, so I decided to give Selma’s Kurdish Yogurt and Rice Soup a try. Let me tell you, it was a hit! My kids loved the creamy texture and the subtle tang from the yogurt, while my husband appreciated the heartiness from the rice. It’s been a regular in our meal rotation ever since.

So, if you’re looking for a budget-friendly, delicious, and easy-to-make meal, give Selma’s Kurdish Yogurt and Rice Soup a try. It’s perfect for those days when you want something comforting and satisfying without spending hours in the kitchen. Trust me, your taste buds and your wallet will thank you!

Selma's Kurdish Yogurt and Rice Soup
Yield: Serves 4

Selma's Kurdish Yogurt and Rice Soup

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This recipe is probably one of my most unusual soups. I got it from Selma, who is from Kurdistan. Yogurt soup is a common and popular dish in Syria, Turkey, and Kurdistan.

Ingredients

  • 1/2 cup basmati rice, preferably the kind found in international stores
  • 2 tablespoons olive oil
  • 8 cups water
  • 1 quart mild yogurt (not Turkish yogurt)
  • 1 egg
  • 1/2 tablespoon all-purpose flour
  • Approximately 1 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon dried mint
  • 1 tablespoon paprika
  • 1/2 teaspoon chili flakes

Instructions

  1. Fry the basmati rice in olive oil in a pot for a minute or two.
  2. Add water and let the rice simmer under a lid until it starts to break down, which takes about 25 minutes.
  3. In a bowl, whisk together the yogurt, egg, and all-purpose flour.
  4. Pour a little of the hot water from the rice into the bowl with the yogurt mixture while whisking.
  5. Add the yogurt mixture to the pot, stirring constantly as the soup simmers. It's important to stir continuously.
  6. Let the soup cook for 5 minutes.
  7. Season with salt to taste.
  8. Melt the butter in a frying pan. Fry the mint, paprika, and chili flakes in the butter, stirring with a spoon.
  9. Drizzle the spice mixture over the soup when serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 307Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 773mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 15g

Note that I am not a certified nutritionist or registered dietitian. Any nutritional information on mybudgetrecipes.com is calculated automatically and should only be used as a general guideline.

© Cora
Cuisine: Middle Eastern / Category: Recipes
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