This Assyrian Yogurt Soup or “Mesta Tooymenta” in Assyrian, is one of those dishes that tastes much better than it looks. What’s more, is that it’s a very healthy dish and just happens to be low carb as well.
I recall mom making yogurt soup for my oldest brother, Joe. It must have been a favorite of his because Joe always comes to mind when I prepare this dish.
How To Make Yogurt Soup
Yogurt Soup Ingredients
- 1 T butter
- 4 eggs
- 1 cup plain yogurt
- 1 cup water
- 1 tsp salt
- 2 cloves garlic
- 1 tsp dried mint
Directions
Melt butter in a
Add yogurt and water to a small saucepan. Whisk together over low heat until smooth.
Run garlic through a garlic press and add to the yogurt, along with the salt, and eggs. Continue to whisk over low heat until hot, but don’t bring to a boil.
Sprinkle with dried mint before serving.
If you are not watching carbs, tear some bite-sized pieces of pita bread and add to a bowl, then pour the soup over the bread.
Soup Health Benefits
When I feel like I’m coming down with something funky, like I do today, this soup hits the spot. It feels so good going down my sore throat.
Not to mention, yogurt soup is simple to prepare. Especially when you’re lacking the energy to make anything more complex.
Although my mom didn’t add mint, I have found it’s an excellent addition and really complements this dish.
Greek or Middle Eastern yogurt is the best to use in this Yogurt Soup recipe. If you don’t mind waiting one extra day, make your own yogurt using my home-made yogurt recipe.
For other yogurt recipes, check out the following recipes: Yogurt Dip, Healthy Yogurt Drink, Purslane Dip, Creamy Yogurt
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Eggs, Garlic, and Yogurt Soup (Mesta Tooymenta Ooh Beeha)
Ingredients
- 1 T butter
- 4 eggs
- 1 cup plain yogurt
- 1 cup water
- 1 tsp salt
- 2 cloves garlic
- 1 tsp dried mint
Instructions
- Melt butter in a mediums saucepan. Whisk eggs and scramble in the butter until cooked, then set aside.
- Add yogurt and water to a small saucepan. Whisk together over low heat until smooth.
- Run garlic through a garlic press and add to the yogurt, along with the salt, and eggs. Continue to whisk over low heat until hot, but don’t bring to a boil.
- Sprinkle with mint before serving. If you are not watching carbs, tear some bite-sized pieces of bread and add to a bowl, then pour the soup over the bread.
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