At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 5 servings
• Prep time: 15 minutes
• Cook time: 30 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 5 servings.

• Calories: 110 kcal
• Protein: 5 g
• Carbohydrates: 6 g
• Fat: 8 g
• Sodium: 709 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 1 liter (about 4 1/4 U.S. cups) long-simmered bone broth
• 200 g (7.1 oz; about 3/4 U.S. cup) strained yogurt
• 2 tablespoons (16 g) all-purpose flour
• 1 tablespoon clarified butter or ghee
• 1/2 teaspoon salt

For Serving

• 1 tablespoon Urfa clarified sheep butter (substitute clarified butter or ghee)
• 2 teaspoons (10 ml) dried mint

Directions

1. Whisk the well-drained yogurt in a deep pot until smooth, then whisk in the flour until no lumps remain.

2. Add the hot bone broth a little at a time while whisking continuously to temper the yogurt and thin the soup.

3. Set the pot over low heat and cook, stirring occasionally, for 20–25 minutes.

4. When the soup begins to boil, stir in the 70 g Urfa butter and cook for 5 minutes more.

5. For the topping, melt the remaining tablespoon of Urfa butter in a small skillet and cook the mint in it for 1 minute.

6. Ladle the hot soup into bowls, spoon over the mint butter, and serve immediately.

Sources

1. USDA FoodData Central — April 2026 data release