80. Middle Eastern inspired 'yogurt soup'
If you enjoy an Italian ‘Alfredo sauce’, you will simply adore this yogurt recipe. Think of it as the alfredo sauce’s Middle Eastern cousin. This recipe is not as thick or rich as an alfredo, and as you wouldn’t eat a whole bowl of Alfredo sauce, you could easily enjoy a bowl of this ‘Shourbit laban’, translates to yogurt soup’.
This recipe is the base for a gorgeous flavourful yogurt ‘soup’ or sauce. Yogurt is very prevalent in most Middle Eastern cuisines, and is consumed both warm and cold. This particular recipe is super versatile as it can also be eaten at the temperature of your choosing (cold or warm). It is a very popular accompaniment in the Levantine region of the Middle East
This particular recipe is just so so good. As a soup, this recipe may be eaten plain or, with a wide variety of add-ins for example, chicken, beef, lamb, cucumber slices, roasted vegetables, or a medley of chopped herbs, etc.
Next time you have chicken or beef skewers, meatballs or roasted cauliflower/veggies, tortellini (both meat and cheese and perfect) make this simple recipe to pour over or use it as a side for dunking. It is nothing short of gorgeous and will transform a lovely meal to something extra special.
It may be made up to 2 days in advance. If you want to reheat, do so over low to gentle medium heat and stir in one direction only and constantly.
This soup recipe was also featured in recipe #76 Shishbarek of Just really good recipes. Shishbarek has this yogurt base with add in tortellini type meat dumplings (and sometimes kibbe balls).
When dealing with yogurt one worries about it separating. I have not had that happen with this recipe. I would caution that it is best to take your time warming up the yogurt just shy of gently boiling. Being in a rush with this recipe will not yield the desired results.
Recipe
4 cups yogurt (I prefer full fat but, I have used 2% and it was fine - I don’t recommend fat free yogurt)
3 cups water
2 tsp salt
2 cloves of garlic mashed into a pulp
1 egg beaten
1/2 cup rice - any kind of rice, I tend to use basmati as my default, but short grain is traditional
1 tablespoon dried mint leaves
Add-in ideas: Meat dumplings/tortellinis (see recipe #76 Shishbarek in ‘just really good recipes’), roasted vegetables, meat balls, chickpeas, cucumber slices, medley of herbs like dill or parsley, …
Method
In a heavy bottom pot add the yogurt then whisk until smooth. Add water, stir well and set aside.
Rinse and drain the rice, add the egg and combine.
Now, add the rice/egg mixture to the yogurt and then add the salt.
Turn up the stove to medium and stir the mixture with a wooden spoon. Be sure to stir constantly in ONE DIRECTION. Be careful nor not burn the yogurt. Once the mixture reaches a gentle boil, turn the heat down and add the mashed garlic. Cook for another 15 minutes stirring occasionally.
The yogurt soup is now ready for use. At this point add the dried mint if using.
Serve and enjoy!