This is my
take on a Turkish classic recipe I’ve brought back from my holidays there last
summer. Chorba is the common name for soup in Turkish, and there are as many
recipes as days in the year!
One that I
discovered is rice and yogurt soup to which I added some meatballs for the
If you’re passionate about food and travel, you
can see my latest stop motion videos on Marmiton’s YouTube channel.
finely cut fresh mint
½ tbsp. dried
smoked paprika (but normal paprika will do)
500g Greek yogurt
1 egg yolk
2 tbsp flour
½ tsp salt
of the meatballs:
together all the ingredients and add salt and pepper. Shape the meat into small
balls with your hands. Heat a bit of olive oil in a pan and place the
meatballs, turning them over regularly so they’re evenly cooked.
meatballs from the pan but keep the cooking oil that you will spice up with the
paprika and 1 teaspoon of dried mint. this will be kept for seasoning at the
of the soup:
rice in salted water. Set aside when cooked.
In a bowl, mix
together the flour and the egg yolk. Pour in a saucepan and add the water. When
combined, add the rice. Place on medium heat for 10 to 1 minutes and continue
to stir throughout. Top up with some water if you need.
preparation in 4 bowls, add the meatballs and finish with a dash of the mint
olive oil you saved from earlier.