Yayla çorbası
Yayla çorbası, from above
Non vegEggAnatolia

Yayla çorbası

A tangy yoghurt soup with rice and sizzled mint butter. The pasture soup Turks swear by.

35 minTime
8 gProtein each
mildSpice
Highland pasture soup2 chapters · 1 min read

Make it your way

Grandma's wayYoghurt and rice soup finished with sizzling mint butter.
The original
245kcalsame
8 gproteinsame
1 gfibresame
35minutessame

Yayla çorbası.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Curd (plain yogurt, natural yoghurt)2 cups thick yoghurt
Rice⅓ cup
Egg yolk1 yolk
Maida (all-purpose flour, plain flour)2 tbsp
Vegetable stock (vegetable broth)5 cups
Butter2 tbsp
Mint leaves2 tsp dried mint
Red chilli powder (indian red chili powder)a pinch of chilli flakes
Saltto taste

Method

5 steps
  1. 1Simmer the rice in the stock until very soft, about 20 minutes.
  2. 2Whisk the yoghurt, yolk and flour until smooth.
  3. 3Temper the yoghurt with a ladle of hot stock, then pour it into the pot, stirring constantly in one direction.
  4. 4Bring just to a simmer, stirring, and cook 5 minutes. Season.
  5. 5Melt butter, add mint and chilli flakes, sizzle 10 seconds and drizzle over the bowls.
Serve it like this

Ladle into deep bowls, drizzle mint butter on top and serve with lemon wedges and crusty bread.

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Make it a meal

What goes with Yayla çorbası: a bread or rice, a side, something to drink and something sweet.

Bread or rice Simit120 min
Bread or rice Gözleme60 min
With a main Etli nohut75 min
With a main Kuru fasulye75 min
On the side Kısır30 min
A little snack Ispanaklı börek75 min
To drink Turkish çay25 min
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