Yayla Çorbası

Yayla Çorbası (Turkish Yogurt Soup with Rice)

A classic Turkish yüksekova (highlands) soup that balances tangy yogurt with rice in a silky, comforting broth finished with a sizzling butter-mint drizzle.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (1 cup) plain whole-milk yogurt, full-fat is traditional for the silkiest texture
• •2 whole large eggs
• •30 g (¼ cup) long-grain white rice, rinsed; or 50 g / ¼ cup short-grain
• •1 L (4 cups) water or light chicken stock, homemade stock adds body
• •20 g (1½ Tbsp) all-purpose flour
• •5 g (1 tsp) salt, adjust to taste
• •30 g (2 Tbsp) unsalted butter
• •5 g (1 Tbsp) dried mint, spearmint if available
• •1 g (½ tsp) pul biber (Turkish Aleppo pepper), optional but traditional

Steps

1. 1 Cook the rice: bring 500 ml (2 cups) of water to a boil, add the rinsed rice and a pinch of salt, then simmer 10–12 minutes until just tender. Drain and set aside.
2. 2 Whisk the yogurt base: in a bowl whisk the yogurt, eggs and flour until completely smooth with no lumps.
3. 3 Temper: while whisking constantly, slowly drizzle 250 ml (1 cup) of the hot stock or water into the yogurt mixture to warm it gradually without curdling.
4. 4 Combine in the pot: pour the tempered mixture into a saucepan along with the remaining stock (about 750 ml / 3 cups) and the cooked rice. Place over medium heat.
5. 5 Heat gently: stir constantly with a wooden spoon and bring just up to a gentle simmer. Do not boil — once you see the first bubbles, lower the heat immediately. Hold at a bare simmer 5–8 minutes to thicken, stirring often. The soup is safe once it has held at a gentle simmer for at least 3 minutes, which cooks the eggs and flour through.
6. 6 Season with salt to taste and keep the soup warm on the lowest possible setting.
7. 7 Make the butter topping: in a small pan melt the butter over medium heat until the milk solids turn light golden, about 2–3 minutes. Take off the heat, stir in the dried mint (it will sizzle) and the pul biber if using.
8. 8 Ladle the soup into warm bowls and spoon the sizzling mint butter over each serving. Serve hot.