SAEDNEWS: This warm Turkish yogurt soup is simple, wholesome, naturally plant-based, and gluten-free. It makes a perfect light meal for anyone looking to enjoy a nutritious, easy-to-digest option as part of their diet.
Yayla Soup, also known as Yayla Çorbası, is one of Turkey’s most popular dishes, cherished by many across the country. This comforting soup is made with yogurt and rice, which is why it is sometimes simply called “yogurt soup.” It was first prepared in the Anatolia region and has gained fame for its rich flavor and delightful taste.
The main ingredients of Yayla Soup include yogurt, rice, peas, and aromatic herbs. It is typically garnished with a sprinkle of dried mint and paprika before serving. Interestingly, this soup bears some resemblance to the Iranian dish “Ash-e Doogh,” commonly prepared in the Turkish-speaking regions of Iran.
½ cup rice
3 cups water
1 egg yolk
2 cups plain yogurt
2 tablespoons flour
1 cup water
1 teaspoon salt
White pepper to taste
2 tablespoons butter
2 tablespoons dried mint
In a pot, combine the rice with 3 cups of water and bring to a boil.
Reduce the heat, cover the pot, and let the rice cook until soft.
In a separate bowl, whisk together the egg yolk, yogurt, flour, and 1 cup of water until smooth.
Gradually add this mixture to the cooked rice over low heat, stirring well. Add salt and white pepper.
Let the soup gently heat until it begins to steam, stirring continuously, but avoid boiling. If the soup becomes too thick, add a little water.
In a small pan, melt the butter and add the dried mint. Sauté the mint over low heat for 1 minute, then remove from heat.
Pour the hot mint butter into the soup and mix thoroughly.
Serve the soup in small bowls, garnished with the hot mint and fresh mint leaves.
