Yayla Soup (Top 20 in the World!) + A Cozy Zero-Waste Turkish Dinner

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth provides a lighter option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds flavor and is heart-healthy.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa adds protein while being gluten-free.

Boil water for pasta and check on roasting eggplants.

Use leftover cooking water from mantı as the base for the soup.

Add washed rice to the broth and cook until soft.

Scoop out the flesh of the roasted eggplants and cut into small cubes.

Add yogurt, salt, and optional crushed garlic to the eggplant puree.

In a bowl, crack one egg, add 1 cup of yogurt and 1 heaped tablespoon of flour, and stir everything together.

Drizzle hot broth into the yogurt mixture while whisking to prevent curdling.

Pour the yogurt sauce back into the soup and simmer until bubbling and thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens