how to make perfect Turkish rice and lentil yoghurt soup with dukkah oil

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Turkish rice and lentil yoghurt soup with dukkah oil. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Turkish rice and lentil yoghurt soup with dukkah oil is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Turkish rice and lentil yoghurt soup with dukkah oil is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 3/4 cup rice and lentil mix (see note)
  • 6 cups Massel chicken style liquid stock
  • 1 1/2 tablespoons plain flour
  • 500g tub plain Greek-style yoghurt
  • 1 egg, lightly beaten
  • 1/4 cup fresh mint leaves


  • Step 1
    Heat oil in a large saucepan over medium-high heat. Add onion. Cook for 5 minutes. Add garlic. Cook for 1 minute or until fragrant. Add rice and lentil mix. Stir to combine. Add stock and 1 cup cold water. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 20 minutes or until rice mixture is tender.
  • Step 2
    Meanwhile, make Dukkah Oil; Heat oil in a small frying pan over medium heat. Add cumin, coriander, paprika, pistachios and sesame seeds. Cook for 2 to 3 minutes or until fragrant. Remove from heat. Add lemon rind and juice.
  • Step 3
    Blend flour and 2 tablespoons water until smooth. Place yoghurt in a large heatproof bowl. Add egg and flour mixture. Whisk until smooth and combined.
  • Step 4
    Slowly add 1/2 cup hot stock mixture, 1 tablespoon at a time, to yoghurt mixture, whisking to combine. Reduce heat to low. Slowly add yoghurt mixture to remaining stock mixture. Whisk until combined. Cook for 5 minutes or until heated through (do not boil). Season with salt and pepper.
  • Step 5
    Serve soup drizzled with dukkah oil and topped with mint.

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