"Mesta tooymenta," or "garlicky yogurt," is a delicious and simple Assyrian yogurt-based soup that takes around 10 minutes to prepare. What's more, this garlic yogurt soup recipe is vegetarian-friendly and low-carb! When I'm not counting carbs, I enjoy having this soup with this lavash bread recipe on the side.
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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 garlic 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 and egg soup (probably an Assyrian mom 😉), I think you will find it delicious and will want to prepare it regularly! Be sure to try a few other yogurt-based dishes like girdoo and booshala.
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Why You'll Love This Recipe
- 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.
- It only takes 10 minutes to prepare.
- Garlic yogurt soup has scrambled eggs, which makes it filling and hearty.
- Enjoy it as is, or tear lavash or Middle Eastern pita bread into pieces and mix it into the soup. It's SO GOOD!
Ingredients & Substitutions
- 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.
*A full list of ingredients can be found in the recipe card at the bottom of the post.
How to Make Garlic Yogurt Soup
Step 1: Melt butter in a
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.
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.
Recipe FAQs
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.
To keep cooked yogurt from curdling, whisk in one egg or a small amount of flour or cornstarch.
Yogurt is rich in probiotics 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. You can also try it with homemade baked pita chips!
- 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 them to garnish the soup before serving.
- For a thicker consistency, whisk some cornstarch or flour into the cold yogurt.
More Soup Recipes
If you enjoy this garlic soup recipe, check out these other tasty soups!
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Recipe
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Ingredients
Equipment
Method
- 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
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.
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