Sauce & temper
Tempering yoghurt
terbiye (yoghurt soup binder)
Adding yoghurt to a hot soup or dish without it splitting. The yoghurt + flour + egg yolk + hot stock is built up step by step.
When to use
Düğün soup, ezogelin, yayla soup, yoghurt-sauced mantı. Same trick for cream or labneh.
Common mistake
Pouring yoghurt straight into boiling soup — it splits instantly into curds. Stepwise warming is non-negotiable.
Steps
- In a bowl combine 200 g yoghurt + 1 egg yolk + 1 tablespoon flour + 1 tablespoon lemon juice.
- Whisk smooth.
- Add 1 ladle of the hot soup to the yoghurt while whisking.
- Add 2 more ladles the same way — the temper is now close to soup temperature.
- Pour the tempered mixture into the pot, stir with a wooden spoon and bring to a bare simmer. Remove from heat.
Recipes using this technique
This technique hasn't been mapped to recipes yet. We'll be filling this in soon.