Creamy Yayla Corbasi (Turkish Yogurt Soup)
This creamy yayla corbasi is a Turkish style yogurt soup unlike any soup you have ever had! Rice is cooked until tender and then simmered in a yogurt sauce and topped with a dried mint and butter drizzle. The tanginess from the yogurt and earthiness of the mint are a perfect combination! Make this soup in under 30 minutes.
Ingredients
- 1/2 cup rice, short grain (100g)
- 1.5 litres water, or low sodium chicken broth
- 400 g yogurt, full fat
- 1 egg
- 1 tablespoon flour, 11g
- 1/2 lemon, juiced
- 1 teaspoon kosher salt
For the Butter Drizzle:
- 2 tablespoons butter, (30g, unsalted)
- 2 tabelspoons dried mint
Instructions
- Start by washing the short grain rice a few times in a small bowl. While the rice is in the bowl with water, use your hand to rub the grains together and break them up. Do this a few times until most of the grains are broken up.
- Place the rice in a medium soup pot, along with all of the water (or chicken broth) and bring to a boil on medium heat. Allow the rice to cook for 15 to 20 minutes, covered, until the rice grains are very soft. Remove from the heat. The cooked rice is meant to be soupy.
- While the rice is cooking, place the yogurt, egg, lemon juice, salt and flour in a bowl or measuring cup and whisk well to combine all the ingredients into a thick and creamy mixture.
- When the rice is finished cooking, ladle a bit of the hot water from the rice pot into the yogurt mixture and whisk vigorously to combine. Continue to do this with 2-3 ladlefuls of the liquid. This process tempers the yogurt and ensures it does not split when added to the pot.
- Once the yogurt is tempered, pour all of it into the soup pot with the rice and water. Whisk to combine all the ingredients, then simmer it on medium low heat for 10-15 minutes, stirring occasionally. Taste and adjust for salt.
- In a small skillet, melt the butter. Then, add the dried mint and stir for 10-20 seconds. Do not leave the mint in for longer as it will burn quickly.
- Pour the butter and mint drizzle into the soup pot and stir to combine.
- Serve the soup in bowls and garnish with more dried mint and Aleppo pepper if desired.
Notes
- Short grain rice works best for this recipe as it cooks quicker and becomes softer, which is required for this soup. I don't suggest replacing with basmati rice, although medium grain rice will work well too.
- I've made this soup with water and with chicken stock, and I love it both ways, but chicken stock adds more flavour. If you do use chicken stock or broth, ensure you adjust the salt to account for any salt added to the broth.
- Ensure you don't cook the mint in the butter for too long to avoid it burning.
Serving: 1g, Calories: 116kcal, Carbohydrates: 17g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 448mg, Potassium: 147mg, Fiber: 0.4g, Sugar: 3g, Vitamin A: 149IU, Vitamin C: 1mg, Calcium: 108mg, Iron: 1mg
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