Assyrian Yogurt Soup (Booshala)
Booshala is a hearty Assyrian yogurt soup that's creamy and delicious. It's loaded with fresh veggies and herbs and has a spicy kick from the spicy chiles.
Servings: 6 Servings
Calories: 158kcal
Equipment
- 1 Whisk
Ingredients
- 4 cups home-made yogurt (or Greek yogurt)
- 1 teaspoon sea salt
- ½ teaspoon citric acid
- ¼ cup all-purpose flour
- 1 large egg
- 2 cups Swiss chard (chopped)
- 1 cup purslane (chopped)
- 4 cups water
- ½ cup Italian parsley (chopped)
- ½ cup cilantro (chopped)
- ½ large green pepper (sliced)
- 2 medium jalapeno peppers (sliced)
- 1 medium onion (sliced)
- ¼ cup jasmine rice (or basmati)
- 2 teaspoon dried mint (or 2 tablespoon fresh)
Instructions
- Whisk yogurt, salt, citric acid, dried mint, flour, and egg in a 6-quart Dutch oven.
- Wash and chop Swiss chard and purslane, then add them to a medium bowl and cover with boiling water until submerged. After five minutes, drain water and squeeze out excess water.
- Next, chop parsley, cilantro, green peppers, jalapeños, and onion.
- Gradually whisk 4 cups of water into the yogurt until smooth. Add swiss chard, purslane, herbs, vegetables, and rice; whisk to combine over medium heat.
- Stir constantly to keep the yogurt from separating. Continue until it comes to a gentle boil, about 20 minutes. Reduce heat and simmer, covered, for another 10 minutes or until the vegetables and rice are tender (stirring occasionally).
Video
Notes
- I highly recommend making this soup with homemade yogurt (Mesta, in Assyrian).
- If you'd rather use store-bought yogurt, choose Middle Eastern yogurt or Greek yogurt.
- Booshala may be served hot or cold, but I prefer it hot.
- Yogurt soup will get thick as it sits, so you may need to add more water to get it to the right consistency.
- Store yogurt soup in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1Serving | Calories: 158kcal | Carbohydrates: 19g | Protein: 17g | Fat: 2g | Cholesterol: 38mg | Sodium: 487mg | Fiber: 1g | Sugar: 6g
