Assyrian Yogurt Soup (Mesta Tooymenta)

Assyrian Yogurt Soup (Mesta Tooymenta)

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This Assyrian Yogurt Soup or “Mesta Tooymenta” in Assyrian, is one of those dishes that tastes a lot better than it looks. What’s more important than the way it looks, is how healthy it is. And the fact that it’s so low in carbs is pretty great too! I remember mom making yogurt soup for my oldest brother, Joe. It must have been a favorite of his because I always think of him when 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. But I’m not bitter…

 

scrambled eggs in a pan

 

Healthy Yogurt 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 this dish. Greek or Middle Eastern yogurt should be used to make this Yogurt Soup, or if you don’t mind waiting one extra day, use my home-made yogurt.

 

yogurt soup with scrambled eggs being whisked

 

How To Make Yogurt Soup

  1. Melt butter in a mediums saucepan. Whisk eggs and scramble in the butter until cooked, then set aside.
  2. Add yogurt and water to a small saucepan. Whisk together over low heat until smooth.
  3. 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.
  4. Sprinkle with dried mint before serving.
  5. 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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yogurt soup

 


 

If you love this yogurt soup recipe, please give it a 5-star rating!

 

5 from 1 vote
yogurt soup
Eggs, Garlic, and Yogurt Soup (Mesta Tooymenta Ooh Beeha)
Prep Time
5 mins
Cook Time
15 mins
Total Time
15 mins
 

low carb yogurt soup, flavored with plenty of garlic and scrambled eggs. Trust me, it's delicious! 

Course: Main Dish, Soup
Cuisine: Assyrian, Middle Eastern
Servings: 2 people
Calories: 274 kcal
Ingredients
  • 1 T butter
  • 4 eggs
  • 1 cup plain yogurt
  • 1 cup water
  • 1 tsp salt
  • 2 cloves garlic
  • 1 tsp dried mint
Instructions
  1. Melt butter in a mediums saucepan. Whisk eggs and scramble in the butter until cooked, then set aside.
  2. Add yogurt and water to a small saucepan. Whisk together over low heat until smooth.
  3. 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.
  4. 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.
Nutrition Facts
Eggs, Garlic, and Yogurt Soup (Mesta Tooymenta Ooh Beeha)
Amount Per Serving
Calories 274 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 403mg 134%
Sodium 1368mg 57%
Total Carbohydrates 8g 3%
Dietary Fiber 0g 0%
Sugars 6g
* Percent Daily Values are based on a 2000 calorie diet.

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