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Salted yogurt soup stands out as a defining element of Hatay cuisine, a culinary tradition internationally recognized after the city joined UNESCO’s Creative Cities Network in gastronomy.
Unlike conventional yogurt soups known elsewhere, this version is made with Antakya salted yogurt, a locally produced dairy ingredient granted geographical indication status, meaning it is officially recognized as unique to a specific region due to traditional production methods. The soup blends simple ingredients into a recipe that has been passed down through generations while continuing to appear on modern dining tables.
According to chef Adile Varis from the Hazek Women’s Cooperative, the dish has come to symbolize hospitality and communal dining in Hatay. She described the soup as one of the most delicious expressions of sharing culture in the region, emphasizing that it has remained part of local life from the past through to today.
Prepared with rice, butter, vegetable oil, onion and dried mint sauce, the soup comes together through a slow cooking process that allows the salted yogurt to dissolve fully into the broth. The balance between savory yogurt and aromatic mint creates a flavor profile closely associated with Hatay’s culinary identity.
Its continued popularity among both residents and travelers highlights how regional foods often serve as cultural entry points, helping visitors connect with local traditions through everyday meals.
Rice is first washed and cooked with sautéed onions before water is added and brought to a boil. Salted yogurt is then stirred into the pot until fully blended, after which the soup is seasoned and finished with dried mint gently heated in oil and poured over the top before serving.
Ingredients (serves about 10 people)
Preparation
Wash and clean the rice.
Saute finely chopped onion in vegetable oil in a deep pot.
Add rice and continue cooking briefly.
Pour in water and boil until the rice softens.
Stir in salted yogurt and mix until fully dissolved.
Add salt and cook until the soup reaches a uniform consistency.
Heat dried mint lightly in oil and drizzle over the soup before serving.
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