Yayla Corbasi Turkish Yogurt Soup
Warm and comforting, Yayla Çorbası, or Turkish Yogurt Soup, is a classic dish that beautifully blends rich, tangy yogurt with tender rice and earthy dried mint. This traditional recipe is a staple of Turkish cuisine, known for its creamy texture and subtle herbal aroma. With just a few humble ingredients like egg yolk, flour, and butter, the soup is carefully crafted to achieve a velvety consistency while maintaining a delicate balance of flavors. Enhanced by a fragrant butter-mint topping and a hint of paprika or chili flakes for optional heat, it's a versatile dish perfect for a light starter or a nourishing meal. Ready in just 35 minutes, this easy-to-make yogurt soup is a perfect go-to comfort food that delivers both tradition and taste.
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Recipe Information
Ingredients
- 0.5 cup Rice
- 4 cups Water
- 1 teaspoon Salt
- 1.5 cups Plain yogurt
- 2 tablespoons All-purpose flour
- 1 Egg yolk
- 2 tablespoons Butter
- 1 teaspoon Dried mint
- 0.5 teaspoon Paprika or red chili flakes (optional)
Instructions
Rinse the rice under cold water to remove excess starch. In a medium saucepan, bring the 4 cups of water to a boil and add the rice and salt.
Reduce the heat to medium-low and cook the rice until tender, about 12-15 minutes. Once cooked, lower the heat but keep the saucepan on the stove.
In a mixing bowl, whisk together the yogurt, flour, and egg yolk until smooth. This is the yogurt mixture that will form the base of the soup.
Carefully temper the yogurt mixture by adding 1 ladle of hot water or broth from the rice saucepan to the yogurt mixture, whisking constantly to prevent curdling.
Gradually pour the tempered yogurt mixture back into the saucepan with the rice, stirring constantly.
Heat the soup over medium-low heat and stir continuously to prevent the yogurt from curdling. Cook for 8-10 minutes until the soup thickens slightly and the flavors meld. Do not allow the soup to boil.
In a small pan, melt the butter over low heat. Once melted, stir in the dried mint and paprika or red chili flakes (if using). Toast the mint and spices for 30 seconds to release their aroma, then remove the pan from heat.
Pour the butter-mint mixture over the soup and gently stir it in. Taste and adjust salt if necessary.
Ladle the soup into bowls and serve hot. Optionally, garnish with extra mint or a sprinkle of chili flakes for added flavor.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 26.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 772 mg | 59% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 946 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
