Yayla Çorbası (Yogurt and Rice Soup)
The Quirky Foodster Team
Ingredients
- Short-grain rice, rinsed — 60 g (1/3 cup)
- Vegetable or chicken stock — 1 L (4 cups)
- Plain yogurt — 400 g (1 3/4 cups)
- Egg — 1
- Plain flour — 2 tbsp
- Salt — 1/2 tsp
- Butter — 2 tbsp
- Dried mint — 1 tbsp
- Aleppo pepper or paprika — 1/2 tsp
Method
- Bring the stock to a boil in a medium pot, add the rinsed rice, and simmer for 12–15 minutes until tender.
- In a bowl, whisk together the yogurt, egg and flour until completely smooth.
- Temper the yogurt mixture by whisking in a ladleful of the hot stock, a little at a time, to gradually warm it without curdling.
- Slowly pour the tempered yogurt mixture back into the pot with the rice, stirring constantly.
- Simmer gently over low heat for 8–10 minutes, stirring frequently, until slightly thickened; do not let it boil hard.
- Season with salt. Melt the butter in a small pan, stir in the dried mint and Aleppo pepper, and drizzle over the soup just before serving.
Introduction: Yayla çorbası, meaning 'highland soup,' combines rice, mint and a tangy yogurt base stabilised with a
flour-and-egg mixture so it can simmer without curdling.
Cultural Background: Yayla çorbası, meaning 'highland soup,' combines rice, mint and a tangy yogurt base stabilised with a
flour-and-egg mixture so it can simmer without curdling. It's a light, tangy soup traditionally associated with
the cooler highland regions of Turkey.
Tips: Tempering the yogurt gradually is essential to prevent it from splitting when added to the hot stock. Keep the heat gentle once the yogurt is added — a hard boil can cause curdling.
Variations: Add cooked chickpeas for extra texture and heartiness. Use bulgur instead of rice for a nuttier, more rustic version. Naturally vegetarian when made with vegetable stock.
Storage: Refrigerate in an airtight container for up to 2 days; the texture is best enjoyed fresh.
Reheating: Reheat very gently over low heat, stirring constantly, without letting it boil.
FAQs:
Q: Why does the yogurt need flour and egg?
A: They stabilise the yogurt's proteins, allowing it to be heated without separating or curdling.
Q: Can I substitute Greek yogurt?
A: Yes, though thin it slightly with water before tempering, as it's denser than regular yogurt.
Q: Why is it called 'highland soup'?
A: It's traditionally associated with the cooler pasture regions of Anatolia where dairy farming is common.
- Short-grain rice, rinsed — 60 g (1/3 cup)
- Vegetable or chicken stock — 1 L (4 cups)
- Plain yogurt — 400 g (1 3/4 cups)
- Egg — 1
- Plain flour — 2 tbsp
- Salt — 1/2 tsp
- Butter — 2 tbsp
- Dried mint — 1 tbsp
- Aleppo pepper or paprika — 1/2 tsp
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