Toyga Çorbası - Turkish Yoghurt Soup with Lamb and Chickpeas

A traditional Turkish soup made with lamb, chickpeas, and rice in a creamy yoghurt base, finished with a drizzle of mint butter. Rich, comforting and full of flavour, this dish is perfect for cool evenings and hearty lunches.

Ingredients

For the soup:

• 250g lamb shoulder or shank, cut into small cubes

• 1 cup cooked chickpeas (or canned, rinsed and drained)

• ½ cup short-grain rice, rinsed

• 1.5L water or lamb broth

• 1 cup Bekaa Goat’s Yoghurt

• 1 egg yolk

• 2 tbsp plain flour

• 2 cloves garlic, crushed

• Salt and black pepper, to taste

For the mint butter:

• 2 tbsp butter

• 1 tbsp dried mint

• Optional: pinch of Aleppo pepper or paprika

Method

1. In a large pot, heat a small amount of oil and brown the lamb cubes on all sides. Add the water or broth and bring to a simmer. Cover and cook for 30–40 minutes, or until the lamb is tender.

2. Add the chickpeas and rinsed rice to the pot. Simmer for another 15–20 minutes, or until the rice is cooked through.

3. In a separate bowl, whisk together the yoghurt, egg yolk, flour and garlic until smooth.

4. To prevent curdling, slowly add one ladle of the hot soup into the yoghurt mixture, whisking constantly to temper it.

5. Gradually pour the yoghurt mixture back into the soup, stirring continuously. Reduce the heat to low and simmer gently for 10–15 minutes, stirring occasionally. Do not allow the soup to boil.

6. In a small saucepan, melt the butter. Add the dried mint (and Aleppo pepper, if using), and cook for 30 seconds until fragrant.

7. Serve the soup hot, drizzled with the mint butter on top.