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    You Are Here Home » Assyrian Recipes

    Published: Mar 28, 2017 Updated: Jul 11, 2021 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Assyrian Yogurt Soup (Mesta Tooymenta)

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    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 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 cold 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 plenty 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 😉), I think you will find it delicious and will want to prepare it on a regular basis!

    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 | Scramble Eggs

    Melt butter in a medium saucepan. Whisk eggs and scramble in the butter until almost set then remove from the heat.

    • adding eggs to pan
    • scrambling eggs

    Step 2 | Dilute Yogurt

    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 | Make Soup

    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.

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

    Enjoy!

    spoonful of yogurt soup

    Optional Step

    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.

    a blue bowl with soup being spooned out

    a blue bowl of soup over a red and white checkered towel

    Related Recipes

    • Poblano Soup (Crema De Poblano)
    • Kubba Hamouth/Hamuth (Meat Dumpling Soup)
    • Assyrian Yogurt Rice (Girdoo)
    • Roasted Pumpkin Soup Recipe (Vegan Recipe)

    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!

    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 1 vote
    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

    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!

    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? Pin it for Later!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    More Assyrian Recipes

    • Tabouli Salad Recipe
    • Homemade Yogurt Recipe (Mesta)

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    Hi, I'm Hilda! I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes.

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