Welcome to Culinary Compass! Dive into the comforting world of Mediterranean cuisine with this classic Turkish recipe: Yayla Çorbası, or traditional Turkish Yogurt Soup. This dish is celebrated for its nutritious profile and surprisingly creamy, velvety texture, achieved without any cream.
In this episode, we guide you through the professional cooking techniques required to master yogurt-based soups. The key challenge—preventing curdling—is easily overcome using the essential food science principle of tempering. We demonstrate how to combine yogurt, egg, and flour with the hot broth perfectly, ensuring a gourmet, smooth finish every time. Learn the critical tip: when to add salt to ensure success!
This Yayla Çorbası is perfect for healthy living, offering a satisfying and light meal option. Watch the full tutorial and find the complete recipe instructions below. Don’t forget to subscribe for more expert culinary education!
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FULL RECIPE: YAYLA ÇORBASI (Turkish Yogurt Soup)
INGREDIENTS:
Soup Base:
– 1 teacup Rice (washed)
– Approx. 6 cups (1 liter + extra cup) Hot Water
Yogurt Tempering Mixture:
– 1 bowl (approx. 2 cups) Yogurt
– 1 Egg
– 1 heaping Tablespoon Flour
Topping:
– 1 Tablespoon Butter
– 1/2 teacup Vegetable Oil
– Dried Mint
– 1 teaspoon Spices (e.g., chili flakes/paprika)
– Salt (to taste, added at the end)
INSTRUCTIONS:
1. Cook the Rice: Place washed rice and hot water in a pot. Boil until the rice is fully softened.
2. Prepare the Tempering Mixture: In a separate bowl, whisk together the yogurt, egg, and flour until completely smooth.
3. Temper the Yogurt: Slowly ladle about 2 cups of the hot rice water from the soup into the yogurt mixture, whisking constantly to raise its temperature gently.
4. Combine: While stirring the rice pot continuously, slowly pour the tempered yogurt mixture into the soup. Continue cooking and stirring until the soup reaches a boil again.
5. Prepare the Topping: In a small pan, melt the butter and heat the oil. Add the dried mint and spices. Heat until fragrant and sizzling.
6. Finish: Pour the sizzling topping over the soup. Add salt only after the soup has finished boiling to prevent curdling. Let rest before serving. Enjoy!
Hey everyone, welcome to my channel in my kitchen. Today I’ve prepared yala sorbasi or yogurt soup for you. It’s a delicious soup and I highly recommend you try it. And now let’s get to the details of my recipe. Let’s place a suitable pot on the stove. Into the pot, we’ll add one teacup of rice after washing it. Now I’m adding my hot water. I added one liter of water and I added another cup of water. So in total I’ve added six cups of water. I’m just going to give it a stir. I’m boiling it until the rice softens. Let’s get a suitable bowl. We’re pouring one bowl of yogurt into it. I’m adding one egg on top and I’m adding one heaping tablespoon of flour. I’m mixing it really well. You really need to mix it thoroughly. We want everything to combine beautifully. The rice has softened up nicely. I’m taking about two cups of the soup’s water into my sauce mixture. I’m mixing it well. While stirring, I’m pouring this into my soup. Then I’ll cook it, stirring continuously until it boils. The reason my soup is this color yellow is because I used farm fresh eggs. Everyone, I just wanted to mention that. While the soup is simmering, I’m preparing the topping. I’ve put one tablesp of butter in the pan and about half a tea cup of vegetable oil. I’m adding the mint. I’m heating it up nicely. Into the oil, I’m adding one teaspoon of spices on top of the soup. It’s important for us to hear this sizzle, folks. Look how delicious it turned out.
Dining and Cooking