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    You Are Here Home » Assyrian Recipes

    Published: Mar 28, 2017 Updated: Oct 26, 2022 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Assyrian Yogurt Soup (Mesta Tooymenta)

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    Jump to Recipe Print Recipe
    yogurt soup pin

    "Mesta Tooymenta," which means "Garlicky Yogurt," is a delicious and simple Assyrian Yogurt Soup that takes around 10 minutes to prepare. What's more, this Yogurt Soup recipe is healthy, vegetarian-friendly, and low-carb! When I'm not counting carbs, I enjoy having this soup with Lavash Bread on the side.

    If you look up "Yogurt Soup" the following things come up:

    • Turkish yogurt soup recipe
    • Armenian Yogurt Soup
    • Yogurt Soup Indian
    • Yogurt Soup Persian

    I'm here to tell you that Assyrians make a mean Yogurt Soup, loaded with scrambled eggs, fresh garlic, and lots of mint! I wouldn't be surprised if we weren't the ones who invented this tasty yogurt soup recipe. Although, I'm sure everyone on the list above would argue the same!

    But no matter who prepared the first bowl of this tasty Yogurt Soup (probably an Assyrian mom 😉), I think you will find it delicious and will want to prepare it on a regular basis! Be sure to try my Assyrian yogurt rice recipe called Girdoo.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredient Notes
    • 🍵 How to Make Yogurt Soup
    • 🤷🏻‍♀️ FAQs
    • 🍚 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    What I love about this soup is its simplicity! I almost always have eggs and yogurt in the fridge, so it's easy to throw this soup together without any fancy ingredients. Did I mention it only takes 10 minutes to prepare?

    Yogurt Soup has a smooth and creamy texture, yet the scrambled eggs in the soup make it also filling and hearty.

    Enjoy it as is, or tear lavash or pita bread into pieces and mix it into the soup. It's SO GOOD!

    🛒 What You Need For This Recipe

    recipe ingredients, labeled

    🔖 Recipe Ingredient Notes

    • Yogurt — If possible, use homemade yogurt, Greek, or Middle Eastern yogurt.
    • Garlic — Only fresh garlic should be used in this recipe. I like to add fresh garlic to the soup, which gives it a strong garlicky flavor. If you prefer, you can cook the garlic with the eggs to tone down the flavor.
    • Mint — I prefer dried mint in this dish because it seems to add a more intense mint flavor. If you have to, you can use fresh mint instead.

    🍵 How to Make Yogurt Soup

    Step 1: Melt butter in a medium pan. Whisk eggs and scramble in the butter until almost set then remove from the heat.

    adding eggs to pan
    scrambling eggs

    Step 2: Add yogurt and water to a small saucepan. Whisk together over low heat until smooth. Add salt and mint flakes and whisk to combine.

    pouring water into a pot of yogurt
    adding salt and herbs to a pot of soup
    whisking yogurt soup

    Step 3: Run garlic through a garlic press and add to the yogurt. Stir the scrambled eggs into the mixture. Continue to whisk over low heat until hot, but do not boil.

    pressed garlic being added to soup
    yogurt soup topped with scrambled eggs
    yogurt soup being whisked

    Enjoy!

    spoonful of yogurt soup

    🤷🏻‍♀️ FAQs

    What is yogurt soup made of?

    Yogurt soup is made with yogurt, water, salt, and a small amount of cornstarch to keep it from curdling. Sometimes eggs or rice are added to yogurt soup.

    How do you keep yogurt from curdling when cooking?

    To keep cooked yogurt from curdling, whisk in one egg or a small amount of flour or cornstarch.

    Is yogurt good for your stomach?

    Yogurt is rich in probiotic and gut-healthy bacteria especially when it's homemade. Commercially packaged yogurt loses some of its beneficial properties when it gets pasteurized.

    👩🏼‍🍳 Pro Tips

    • If you are not watching carbs, tear some bite-sized pieces of Pita Bread or Lavash Bread and add them to a bowl, then pour the soup over the bread.
    • Store leftovers in the refrigerator for up to a week.
    • Freezing is not a good option for this recipe.
    • If you have fresh mint leaves, use it to garnish the soup before serving.
    • For a thicker consistency, whisk some cornstarch or flour into the cold yogurt.
    a blue bowl of soup over a red and white checkered towel

    🍚 Related Recipes

    • poblano soup on a red napkin
      Poblano Soup (Crema De Poblano)
    • kubba hamouth in a blue bowl
      Kubba Hamuth (Meat Dumpling Soup)
    • yogurt rice featured post
      Assyrian Yogurt Rice (Girdoo)
    • pumpkin soup
      Roasted Pumpkin Soup

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    yogurt and eggs soup

    Assyrian Yogurt Soup (Mesta Tooymenta)

    Low carb yogurt soup, flavored with plenty of garlic and scrambled eggs. Trust me, it's delicious! 
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish, Soup
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 2 servings
    Calories: 304kcal
    Author: Hilda Sterner

    Ingredients

    • 1 tablespoon butter
    • 4 eggs
    • 1 cup Greek yogurt
    • 1 cup water
    • ¾ teaspoon salt
    • 2 cloves garlic (pressed)
    • 1 teaspoon dried mint

    Instructions

    • Melt butter in a medium saucepan. Whisk eggs and scramble in the butter until almost set then remove from the heat. 
    • Add yogurt and water to a small saucepan. Whisk together over low heat until smooth. Add salt and mint flakes and whisk to combine.
    • Run garlic through a garlic press and add to the yogurt along with the scrambled eggs. Continue to whisk over low heat until hot, but do not boil.
    • If you are not watching carbs, tear some bite-sized pieces of Pita Bread or Lavash Bread and add them to a bowl, then pour the soup over the bread. Enjoy!

    Notes

    • If you are not watching carbs, tear some bite-sized pieces of Pita Bread or Lavash Bread and add them to a bowl, then pour the soup over the bread.
    • Store leftovers in the refrigerator for up to a week.
    • Freezing is not a good option for this recipe.
    • If you have fresh mint leaves, use it to garnish the soup before serving.
    • For a thicker consistency, whisk some cornstarch or flour into the cold yogurt.

    Nutrition

    Serving: 1serving | Calories: 304kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 400mg | Sodium: 1047mg | Fiber: 0g | Sugar: 6g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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