This is one of the most popular soups in Turkey, taken both in restaurants and in all Turkish houses. As you can see once again the yogurt is one of the main ingredients. I've never tried so I came to Turkey and is now one of the dishes that are usually taken at home.

Ingredients: 6-8 people

Sunflower oil.plain yogurt

Flour (2 or 3 Spoons)

500 g de yogur.

Chicken (2 muslos o 2 pechugas)

2 liters of water to make a chicken broth.


Prepare a chicken stock. You can do it in boiling water with salt or chicken if you prefer a chicken broth with vegetables. We will need approximately 1 liter of broth for soup. Once you are ready, separate the chicken that we used and chop into small pieces.

In a bowl mix 500 g de yogur y 2 glasses of wine that we have prepared, stir well for what it is all linked.

We put a little sunflower oil in a pan and put to heat. We add 2 or 3 tablespoons flour to oil and brown them a little. Now we add the yogurt mixture and broth that we have prepared, stir bien to the sticking. When we are all well linked add the remaining broth and chicken nuggets. Add salt to taste. We heat and when it begins to boil down the heat and keep it 5 minutes on low heat.

If you want you can add an egg in the last minutes of cooking, but this is optional, not everyone uses it.




  1. Pingback: yogurt soup | Wink at Turkey

  2. Given the importance of the flora of yogurt, I consider that to how much should be a lukewarm soup,and although wheat flour lightly fried in sunflower oil thick broth to give texture to the soup broth and yogurt carrying, yogurt and flora must not exceed temperatures of 55 ° C, if we accept all contributions biological preparation, he must be very rich; I think make a thick, fat yogurt – protein, goat's milk to provide flavor, and prepare the recipe for this soup respecting temperatures to ensure the survival of the flora of yogurt, and to enjoy yogurt, with chicken broth and vegetables espesito, acidito, rico; nutritious and healthy.

Leave a Reply