Yogurt Soup with Rice

December 22, 2011

yogurt soup with rice and fresh herbs

Yogurt Soup with Rice (Akýüwrük)


  • 200 g rice
  • 1½ l water
  • 5 tablespoons plain yogurt
  • 1 level tablespoon salt
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • 1 garlic clove, grated
  • 1 pinch red pepper flakes
  • 1 pinch dried mint

Pour water and salt into a saucepan and bring to a boil. Add the rinsed and drained rice. Once the rice is cooked, turn off the heat and using a wooden spoon, stir to cool. Slowly add yogurt and continue stirring to prevent the yogurt from curdling. Stir in the garlic, parsley and dill. Sprinkle with red pepper flakes and dried mint.