Turkish
Yayla Çorbası
A gentle Turkish yogurt soup with tender rice and a silky, lightly tangy broth. It is finished with foaming butter and dried mint, the classic fragrance of a home-style yayla çorbası.
Watch it madeNefis Yemek Tarifleri · 1:23
Ingredients
- Short-grain rice1/4 cup
- Water or light chicken stock3 cups
- Plain Turkish-style yogurt1 cup
- Egg yolk1
- All-purpose flour1 tbsp
- Salt3/4 tsp, or to taste
- Unsalted butter1 tbsp
- Dried mint1 tsp
- Red pepper flakes1/4 tsp, optional
Method
- Rinse the rice briefly, then place it in a saucepan with the water or light chicken stock.
- Bring to a boil, lower the heat, and simmer for 15 to 18 minutes until the rice is very tender and the liquid looks slightly starchy.
- In a bowl, whisk the yogurt, egg yolk, and flour until completely smooth.
- Temper the yogurt mixture by slowly whisking in 1 ladle of hot rice broth, then repeat with 2 more ladles.
- Lower the soup to a gentle heat and slowly pour the warmed yogurt mixture into the pot, stirring constantly in one direction.
- Cook gently for 5 to 7 minutes, stirring often, until the soup is lightly thickened; do not let it boil hard or the yogurt may split.
- Season with salt after the yogurt has heated through, then adjust the consistency with a splash of hot water if the soup is too thick.
- Melt the butter in a small pan until foamy, add the dried mint and optional red pepper flakes, and swirl for a few seconds without burning the mint.
- Ladle the soup into warm bowls and spoon the mint butter over the top just before serving.
Common questions
Can I substitute Greek yogurt or regular yogurt for Turkish-style yogurt in Yayla Çorbası?
Yes, but choose plain, full-fat yogurt if possible. Greek yogurt is thicker and may need a splash more broth or water. Regular yogurt works too, but whisk it very smoothly and temper it carefully to prevent curdling.
How long does Yayla Çorbası take from start to finish?
Plan for about 30 to 40 minutes total. Rice simmering usually takes 15 to 18 minutes, then the yogurt mixture needs about 5 to 7 minutes of gentle cooking after tempering, plus a few minutes for prep.
What are the most common mistakes when making this soup?
The biggest mistake is boiling after the yogurt goes in, which can make it split. Another is adding the hot broth too fast to the yogurt. Also avoid undercooking the rice or forgetting to stir constantly while combining.
How should I store and reheat leftover Yayla Çorbası?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat very gently over low heat, stirring often; don’t boil. If it thickens in the fridge, loosen it with a little hot water or stock.
What is the best way to serve Yayla Çorbası?
Serve it hot, topped with the mint-butter mixture just before eating. It pairs well with lemon wedges, crusty bread, and a simple salad. A light extra sprinkle of dried mint or chili flakes adds aroma and color.