Yayla çorbası, or its literal meaning in Turkish “mountain soup” is a traditional Turkish dish that is made using a mixture of yoghurt and rice.
Many may argue that the origin came from the Assyrians, or the Anatolians. Today, it is consumed all over Turkey. Popular not only because of its simplicity, but for its health benefits. With a great source of calcium, potassium and magnesium, this soup is considered restorative and excellent for your health, particularly during the winter. In addition to its health benefits, it is a delicious filling soup hence why its popularly consumed in the mountainous regions.
To make your own yoghurt soup, see the recipe below.
- 1/4 cup rice
- 5 cups of water (if you wish you can use half chicken stock, half water)
- 2 cups of plain Sahara Turkish Style Yogurt
- 1 egg
- 2 tbsp flour
- 2 tbsp butter
- 2 tsp dried mint or tarragon
- 1 tsp salt
Boil rice in 5 cups of water with salt until (very) soft.Step 2
In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.Step 3
Put the yogurt mix in a pot and start cooking on very low. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.Step 4
Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.Step 5
Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don't let it burn). Then, pour it into soup.