Yogurt soups

Yogurt soups are a speciality of Turkey, Iran, the Caucasus and the Balkans. Served hot, the yogurt is usually tempered with egg or flour so it does not split, and seasoned with dried mint and butter. Served cold, yogurt is thinned with water and mixed with cucumber, garlic and herbs for a refreshing summer dish.

SoupWiki lists 18 soups with yogurt. Typical total cooking time is about 55 minutes, ranging from 10 to 380 minutes, and a serving is roughly 110–560 kcal (estimates). The quickest is Cacık (~10 min) and the lightest is Cacık (~110 kcal). 12 are vegetarian (none vegan). 6 can be served cold. They come from 8 countries, most often Turkey, Afghanistan, Pakistan.