Name: Hot Yogurt Soup (Yoğurt çorbası)
Yield: Serves 4
Cuisine: Turkish
Ingredients: 2 tablespoons plain flour; 1 onion, finely chopped; 1 tablespoon clarified or ordinary butter; ¾ pint/450 ml thick creamy yogurt; salt and freshly ground black pepper; 1 teaspoon saffron; 2 pints/1.2 litres well flavoured lamb stock; 1 oz/30 g chickpeas, soaked for at least 6 hours or overnight; 2 oz/60 g long-grain rice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

Probably the most widespread of all the soaps. Variations of it occur throughout Turkey, the most popular of which is yayla çorbası, or ‘meadow soup’, which is flavoured with dried mint. Thickened with rice in Istanbul and with chickpeas, bulgur or barley in Anatolia, it is a nourishing mild-flavoured soup which can easily he turned into a meal by floating small köfte in it.