This Hatay soup scents a yogurt base with zahter for a fresh, lightly tart bowl.
10 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whisk the yogurt, flour, and 1 cup water in the pot until smooth.
Add the remaining 4 cups water and cook over medium heat for 10 minutes, stirring constantly.
Add the zahter and warm over low heat for 3 minutes so its aroma does not fade.
Foam the butter for 1 minute and mix with the red pepper flakes.
Ladle the soup into hot bowls and drizzle the zahter butter over the top.
💡 Tip: Adding the zahter near the end preserves its aroma.
🍽️ Serving suggestion: Complete the bowl with grilled lavash or simit slices and cold cacik on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~152
kcal calories
6
g protein
14
g carbs
7
g fat
3.6g
Sugar
1.2g
Fiber
70.2mg
Sodium
3.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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