Yayla Corbasi, Turkish Yogurt Soup that will warm your soul

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is higher in protein and fiber.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils cook faster and are nutritious.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy.

Wash the rice thoroughly and add into a pan with 1.5 liter water.

Bring to boil and then let it simmer for 10 minutes until the rice is soft.

In a bowl, whisk 400 g yogurt (room temp) with 1 egg yolk, 1 tbsp flour and juice of a ½ lemon.

Whisk until no clumps remain and the mixture has a creamy texture.

Gradually add boiling water to slowly warm up while whisking it constantly to bring the temperature close to the boiling water.

Once the mixture is warm enough, strain through a sieve (optional) and add into the pot.

Stir the soup until it’s simmering again for a nice smooth consistency.

Season with 2 tsp salt and optionally 1 tsp black pepper.

In a small pan, add 1 tbsp oil and 40 g butter and melt until it’s sizzling.

Before it gets brown, add 1 tbsp dried mint and turn off the heat.

Stir until it’s fragrant and colored.

Add the mint & butter into the soup, stir and cook until desired consistency.

Serve and garnish with extra mint and butter to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens