Yayla Çorbası is a traditional Turkish yogurt soup made with yogurt, rice, and dried mint. We make this easy and comforting Turkish soup recipe every week.
Also known as yoghurt soup (yogurt corbasi), this is a classic soup from Turkish cuisine, finished with a butter and mint sauce.
It is warm, simple, and perfect for cold days.
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Ingredients:
1 liter water
65 grams rice
250 grams yogurt
2 tablespoons flour
1 egg yolk
1 tablespoon lemon juice or less, to taste
1 teaspoon salt add at the end
Butter Sauce:
2 tablespoons butter
2 teaspoons dried mint
Instructions:
In a medium pot, combine the water and rice. Cook over medium heat until the rice is soft and tender.
In a bowl, whisk together the yogurt, flour, egg yolk, and lemon juice until smooth. Slowly add a few spoonfuls of the hot rice water into this mixture while whisking constantly. This helps warm it up gently and prevents the yogurt from curdling.
Slowly pour the warmed yogurt mixture into the pot with the cooked rice. Stir well and cook over low heat, stirring often, until the soup slightly thickens.
Once the soup is done, add the salt and give it a final stir.
In a small pan, melt the butter. Stir in the dried mint and let it sizzle for a few seconds until fragrant. Pour most of this sauce into the soup and stir to combine, but you can save a small amount to drizzle over individual bowls when serving — it makes the presentation extra nice!
Ladle the soup into bowls, drizzle with the reserved butter-mint sauce if you like, and serve warm.
NOTES
Always cook the yogurt mixture over low heat to keep the soup smooth and creamy.
If the soup thickens too much, add a bit of hot water to adjust the consistency.
You can add cooked chickpeas or green lentils at the end for a heartier version.
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