Turkish Yogurt Soup (Yayla Çorbası)
A creamy and comforting Turkish yogurt and rice soup gently simmered and finished with aromatic dried mint butter.
Ingredients
- ½ cup 100 g white rice
- 6 cups 1.4 liters water or broth
- 1 cup 240 g whole-milk yogurt
- 1 large egg
- 2 tablespoons 16 g all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons 30 g butter
- 1 tablespoon dried mint
- Optional red pepper flakes
Instructions
- Instructions
- Cook rice in water or broth until fully tender.
- Whisk yogurt, egg, and flour until smooth.
- Temper with hot liquid, then return to pot.
- Cook gently without boiling until slightly thickened.
- Melt butter, add mint, and drizzle over soup before serving.
Notes
- Use full-fat yogurt for the creamiest texture and best stability.
- Always temper the yogurt mixture slowly to prevent curdling.
- Do not let the soup boil after adding yogurt. Keep the heat low.
- If the soup thickens too much while resting, add a splash of hot water and stir gently.
- This soup is best enjoyed fresh and is not recommended for freezing.