Main CourseSoup

Yayla Corbasi (Turkish Yogurt Soup)

Name: Yayla Corbasi (Turkish Yogurt Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: turkish
Ingredients: 500 g plain yogurt; 1 pcs egg yolk; 2 tbsp all-purpose flour; 1 cup water; 6 cup vegetable broth; 0.5 cup rice rinsed; 1 tsp salt; 2 tbsp butter; 1 tbsp dried mint; 0.5 tsp red pepper flakes (optional)

This creamy and tangy Turkish yogurt soup is a comforting classic. Made with a rich yogurt base, rice, and a refreshing mint butter sauce, it's a perfect light meal or appetizer.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 180 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

soup base

500 gplain yogurt
1 pcsegg yolk
2 tbspall-purpose flour
1 cupwater

soup

6 cupvegetable broth
0.5 cuprice, rinsed

seasoning

1 tspsalt

mint butter

2 tbspbutter
1 tbspdried mint
0.5 tspred pepper flakes(optional)

Equipment

small pan · large pot · medium bowl · whisk

The method

Step by step

1
Rinse the rice under cold water until the water runs clear, then set aside.
About 2 min
Cook’s note: Rinsing removes excess starch and prevents the soup from becoming too gummy.
2
In a large pot, bring the vegetable broth to a boil.
About 5 min
3
Add the rinsed rice to the boiling broth and reduce the heat to a simmer.
4
Cook the rice for 15-20 minutes, or until it is tender.
About 20 min
5
While the rice is cooking, prepare the yogurt mixture by whisking together the plain yogurt, egg yolk, all-purpose flour, and water in a medium bowl until smooth.
About 3 min
Cook’s note: Ensure there are no lumps in the yogurt mixture.
6
Once the rice is cooked, temper the yogurt mixture by slowly adding a ladleful of the hot broth from the pot into the yogurt mixture while continuously whisking.
About 2 min
Cook’s note: This step prevents the yogurt from curdling when added to the hot soup.
7
Gradually pour the tempered yogurt mixture into the pot with the rice and broth, stirring constantly.
About 1 min
8
Continue to stir the soup gently over medium-low heat for about 5-7 minutes, without letting it boil, until it thickens slightly.
About 7 min
Cook’s note: Do not let the soup boil after adding the yogurt, as it can curdle.
9
Stir in the salt to taste.
10
In a small pan, melt the butter over medium heat.
About 2 min
11
Add the dried mint and red pepper flakes (if using) to the melted butter and cook for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the mint.
12
Pour the hot mint butter over the individual servings of soup just before serving.
Cook’s note: This step adds a burst of flavor and a beautiful visual.

Per serving

Nutrition

67%Score

Calories: 180kcal
Protein: 7g
Carbs: 12.6g
Fat: 11.8g
Fibre: 0.1g
Sugar: 7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Yayla Corbasi in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Do not boil.