Assyrian Yogurt Soup (Mesta Tooymenta Ooh Beeh)
This Assyrian Yogurt Soup is one of those dishes that tastes a lot better than it looks. But don’t let the looks fool you. This soup is super healthy, and pretty low in carb too! I remember mom making yogurt soup for my oldest brother, Joseph. It must have been a favorite of his, because I always think of him every time I make it. There were certain dishes that mom only made for my dad and Joe, this was one of them. Men are treated like kings in Assyrian families, at least traditionally.
Yogurt Soup, Not Chicken Soup
When I feel like I’m coming down with something funky, like I do today, this soup hits the spot. It feels so good on my sore throat. Not to mention it’s pretty simple to make, and only requires a few simple ingredients. Mom didn’t add mint, but I have found it’s an excellent addition and really complements the dish. Greek or Middle Eastern yogurt should be used to make this soup, or if you want to make me happy, make my home-made yogurt.
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low carb yogurt soup, flavored with plenty of garlic and scrambled eggs. Trust me, it's delicious!
- 1 T butter
- 4 eggs
- 1 cup plain yogurt
- 1 cup water
- 1 tsp salt
- 2 cloves garlic
- 1 tsp dried mint
- 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.