Go Back
–+ servings
A bowl of creamy vermicelli soup garnished with sizzling mint butter and garlic.

Creamy Turkish Vermicelli Soup with Yogurt Seasoning

136kcal
No ratings yet
Share Print
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
A silky, tangy, and comforting Turkish soup made with thin vermicelli and a traditional yogurt-egg seasoning. Topped with fragrant mint butter.
Servings 6 people
Course Soup
Cuisine Turkish

Ingredients

  • ½ cup Thin vermicelli
  • 2 tbsp Butter
  • 1 tsp Tomato paste
  • 1 tsp Red pepper paste
  • 8 cups Hot water
  • 1 tsp Salt
For the Yogurt Seasoning (Terbiye)
  • 1 large Egg
  • 2 tbsp All-purpose flour
  • ½ cup Plain yogurt
  • 2 cloves Garlic, minced
For the Topping
  • 1 tbsp Butter
  • 1 tsp Dried mint

Equipment

  • Medium Soup Pot: For even simmering and easy stirring.
  • Whisk: Absolutely essential for preparing the yogurt seasoning and tempering it into the soup.
  • Small Skillet: For preparing that iconic sizzling mint and butter topping.
  • Mixing Bowl: To whisk together the yogurt, egg yolk, and lemon juice.

Method

  1. Melt 2 tbsp of butter in a deep pot. Add the vermicelli and sauté over medium heat until they turn slightly golden.
    Sautéing thin vermicelli pasta in melted butter until golden in a deep pot.
  2. Stir in the tomato and pepper pastes. Sauté for another minute until the smell of the paste is released.
    Stirring tomato and red pepper paste into the toasted vermicelli mixture.
  3. Pour in the hot water. Let it cook over medium heat until the vermicelli is soft and tender.
    Pouring hot water over the sautéed vermicelli and simmer over medium heat.
  4. In a separate bowl, whisk together the yogurt, egg, flour, and minced garlic until the mixture is perfectly smooth with no lumps.
    Whisking yogurt, egg, flour, and minced garlic in a separate bowl for seasoning.
  5. To prevent the yogurt from curdling, take one ladle of the hot soup liquid and slowly whisk it into the yogurt mixture. This equalizes the temperature.
    Adding a ladle of hot soup broth to the yogurt mixture to temper and prevent curdling.
  6. Slowly pour the tempered seasoning into the pot while stirring the soup constantly.
    Slowly whisking the tempered yogurt-egg mixture back into the vermicelli soup pot.
  7. Let the soup simmer for another 3–5 minutes as it starts to thicken and bubble. Add salt at the very end to keep the texture smooth.
    Letting the creamy Turkish soup simmer until it reaches a thick and velvety consistency.
  8. In a small pan, melt the remaining butter and add the dried mint. As soon as it sizzles and turns fragrant, drizzle it over the soup.
    Melting butter and adding dried mint in a small pan for the aromatic garnish.
  9. Ladle into bowls and serve hot with a wedge of lemon on the side.
    The final dish: Creamy vermicelli soup topped with sizzling red and green mint oil.

Nutrition

Serving1servingCalories136kcalCarbohydrates26gProtein5gFat1gSaturated Fat0.4gPolyunsaturated Fat0.2gMonounsaturated Fat0.4gTrans Fat0.02gCholesterol33mgSodium190mgPotassium78mgFiber1gSugar4gVitamin A73IUVitamin C1mgCalcium57mgIron1mg

Video

Notes

When adding the yogurt mixture to the soup, temper it slowly with a ladle of hot broth first — this prevents curdling and keeps the soup silky smooth.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!