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yogurt and eggs soup
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5 from 1 vote

Assyrian Yogurt Soup (Mesta Tooymenta)

Low carb yogurt soup, flavored with plenty of garlic and scrambled eggs. Trust me, it's delicious! 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Dish, Soup
Cuisine: Assyrian, Middle Eastern
Servings: 2 servings
Calories: 304kcal


  • 1 tablespoon butter
  • 4 eggs
  • 1 cup Greek yogurt
  • 1 cup water
  • ¾ teaspoon salt
  • 2 cloves garlic (pressed)
  • 1 teaspoon dried mint


  • 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!


Serving: 1serving | Calories: 304kcal | Carbohydrates: 6g | Protein: 22g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 400mg | Sodium: 1047mg | Fiber: 0g | Sugar: 6g