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Ash Me (Yogurt Soup)

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50 g Butter
1 Large White Onion very finely chopped
125 g Basmati Rice rinsed thoroughly
400 g Cooked Chickpeas rinsed and drained
1/2 bunch Dill finely chopped
1/2 bunch Coriander leaves and stalks finely chopped
1/2 bunch Parsley leaves finely chopped
1/2 bunch Mint leaves finely chopped
1/2 bunch Spring Onions green parts only, finely chopped
1 Garlic Cloves finely chopped
2 Egg Yolks
400 g Yogurt
For Topping
25g/1oz Butter
2 Garlic Cloves very finely sliced
a handful Fresh Mint Leaves

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Ash Me (Yogurt Soup)


    This soup is a wonderful recipe to add to your collection. It can be served cold in the summer and at room tempperature any other time of the year. It does taake a bet of prep work but the flavors make the extra effort worth the time.

    • Medium


    Melt the butter in a heavy-based pan and add the onion and a good pinch of salt. Sweat for 15 minutes until soft, then stir in the rice and add enough water to cover the rice by 3cm.

    Bring to the boil, then turn down to a simmer and leave for 10 minutes until al dente.

    Once the rice is cooked, stir in the chickpeas, the chopped herbs, spring onions and garlic.

    Whisk the eggs yolks into the yogurt, then slowly stir into the soup.

    Add 300m water, season well, then gently bring to a simmer, making sure it never boils.

    Meanwhile, in a small pan, melt the butter and gently fry the garlic until it    just begins to colour, then stir in the mint and give it a moment to crisp and curl up. Take off the heat.

    Transfer the soup to bowls, then drizzle each bowl with a spoonful of the garlicky mint butter.

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    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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