Yayla Çorbası — Turkish Yogurt and Rice Soup

A creamy, tangy yogurt soup with soft rice and a fragrant dried mint butter.

TIME BREAKDOWN
Prep: 10 min
Cook: 30 min
Total: 40 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 80g long grain rice, rinsed
  • 1 litre water or vegetable stock
  • 500g thick plain whole milk yogurt
  • 1 egg yolk
  • 1 tbsp plain flour
  • Salt to taste
  • For the topping: 40g butter
  • For the topping: 2 tsp dried mint
  • For the topping: 1 tsp paprika or pul biber

Method

  1. Put the rice, water or stock and a pinch of salt in a pan. Bring to the boil, then simmer for 15 minutes until the rice is very soft.

  2. Whisk the yogurt, egg yolk and flour together in a large bowl until smooth. Whisk in a ladleful of the hot liquid from the pan to temper it.

  3. Slowly whisk the yogurt mixture into the pan. Heat over a low heat for 10 to 12 minutes, stirring constantly in one direction, until thickened. Do not allow it to boil or it may split.

  4. Season to taste with salt.

  5. Melt the butter in a small pan, stir in the mint and paprika and sizzle for 20 seconds. Pour over the soup and serve warm.