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Yayla Corbasi (Turkish Yogurt Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.2669
Energy (kCal)1083.455
Carbohydrates (g)139.3175
Total fats (g)42.3581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done. | 2. Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat. | 3. Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup. | 4. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 6 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 1 0.35 0.002 0.057 0.011000000000000001
    rice 1/2 cup washed drained 339.475 70.5312 6.9745 2.96
    yogurt 2 cups 298.9 22.834 17.003 15.925
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    mint 1 tablespoon dried - - - -
    sea salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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