Turkish Yogurt Soup Yayla Corbasi
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
204 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Turkish Yogurt Soup Yayla Corbasi
Description
Yayla Corbasi is a traditional Turkish yogurt soup made by cooking white rice in water until it breaks down into a thick base. A mixture of plain Greek yogurt, egg, flour, and salt at room temperature is slowly tempered by gradually stirring in hot rice and water, preventing curdling. This blend returns to the pot to simmer gently, allowing the soup to thicken and develop a smooth texture.
The final step involves melting unsalted butter and quickly sautéing dried mint, which is then mixed into the soup to impart a distinctive aromatic flavor. The rice provides a subtle graininess while the yogurt gives a creamy and tangy component, complemented by the warmth of the butter and freshness of mint.
This soup is served warm as a light and comforting starter or accompaniment. It can accompany main dishes or be enjoyed on its own.
For best results, yogurt and egg should be at room temperature before mixing. Dried mint must be sautéed briefly to avoid burning. Depending on the rice type and desired thickness, additional water may be added during cooking.
Ingredients
- 1/2 cup white rice washed and rinsed
- 5 cups water see notes
- 1.5 cup yogurt room temperature, plain, Greek
- 1 egg room temperature
- 1 tbsp all-purpose flour
- 1 tsp salt more if needed
- 2 tbsp butter see notes, unsalted
- 2 tbsp dried mint see notes
Instructions
- Place the rice and water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
- In a large bowl, mix yogurt, egg, flour and salt.
- Once the rice is cooked and has broken into very small pieces, turn the heat off.
- using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
- Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
- Simmer for 15 minutes, stirring occasionally.
- In a small pan, melt the butter and saute dried mint for about 30 seconds.
- Add sauteed mint and butter to the simmering soup. Stir well.
- Serve Turkish yogurt soup warm.
Notes
- Though only ½ cup rice is used, it breaks down during simmering and yields enough soup for 4–6 servings.
- Use room temperature egg and yogurt for easier mixing and to avoid curdling.
- Mix yogurt and egg in a large bowl as the volume grows when tempered with hot liquid.
- Sauté dried mint in butter briefly to prevent burning; olive oil can be used as an alternative.
- Both long grain (basmati) and short grain (jasmine) white rice work for this recipe.
- Adjust water quantity according to rice type and preferred soup thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 643mg | 27% |
| Potassium | 167mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 322IU | 6% |
| Calcium | 118mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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