Yayla Çorbası (Turkish Yogurt Soup)

🧂 Ingredients

• 500 g Plain Yogurt(Full-fat or Greek yogurt works best for a richer texture.)
• 0.25 cup Arborio or Short-Grain Rice(Rinsed well under cold water.)
• 6 cups Chicken or Vegetable Broth(Low sodium is recommended.)
• 1 Egg Yolk(Large.)
• 1 tbsp All-Purpose Flour
• 1 tbsp Dried Mint(Plus more for garnish if desired.)
• 2 tbsp Unsalted Butter
• to taste Salt
• to taste Black Pepper

👨‍🍳 Instructions

1. 1

   Cook the rice: In a medium saucepan, combine the rinsed rice with the chicken or vegetable broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.

   ⏱️ 20 minutes
2. 2

   Prepare the yogurt mixture: While the rice is cooking, in a medium bowl, whisk together the yogurt, egg yolk, and flour until completely smooth and no lumps remain. This mixture is called 'terbiye' and is crucial for tempering the yogurt.

   ⏱️ 5 minutes
3. 3

   Temper the yogurt: Once the rice is cooked, ladle about 1 cup of the hot broth from the saucepan into the yogurt mixture, whisking constantly. This gradually raises the temperature of the yogurt, preventing it from curdling when added to the hot soup. Repeat with another 1 cup of hot broth, whisking continuously.

   ⏱️ 5 minutes
4. 4

   Combine and heat gently: Slowly pour the tempered yogurt mixture back into the saucepan with the rice and remaining broth. Stir constantly over low heat. Do NOT bring the soup to a rolling boil after adding the yogurt, as this can cause it to curdle. Heat gently until the soup is warmed through and slightly thickened, about 5-7 minutes. Season with salt and pepper to taste.

   ⏱️ 7 minutes
5. 5

   Prepare the mint butter: In a small skillet, melt the butter over medium heat. Once melted and shimmering, add the dried mint and cook for about 30-60 seconds, until fragrant. Be careful not to burn the mint.

   ⏱️ 2 minutes
6. 6

   Serve: Ladle the hot Yayla Çorbası into bowls. Drizzle the fragrant mint butter over the top of each serving. Garnish with extra dried mint if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The key to a smooth Yayla Çorbası is to temper the yogurt mixture gradually and to avoid boiling the soup after the yogurt has been added. Gentle simmering is sufficient.
• ✓'Yayla' means 'highland' in Turkish, suggesting the soup's origins in the pastoral regions of Turkey, where simple, nourishing ingredients are paramount.
• ✓This soup is incredibly soothing and often served to those feeling unwell or as a light, comforting meal.
• ✓For a tangier soup, use a full-fat, plain yogurt. Greek yogurt will yield a thicker, creamier result.

🔄 Variations

• Add cooked chickpeas along with the rice for added texture and protein.
• Incorporate fresh dill or parsley into the soup during the last few minutes of simmering for a brighter flavor.
• For a richer flavor, use chicken broth instead of vegetable broth.

🥗 Nutrition

Per serving