Hot Yogurt Soup

Yoğurt çorbası


Preparation info

  • Difficulty


  • Serves


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.


  • 1 oz/30 g chickpeas, soaked for at least 6 hours or overnight
  • 2 oz/60 g long-grain rice
  • 1 onion, finely chopped
  • 1 tablespoon clarified or ordinary butter
  • 2 tablespoons plain flour
  • 2 pints/1.2 litres well flavoured lamb stock
  • ¾ pint/450 ml thick creamy yogurt
  • salt and freshly ground black pepper

To garnish

  • 1 teaspoon saffron


  • Cook the chickpeas in plenty of water for about 40 minutes, until tender. Wash the rice well.
  • Soften the onion in the butter. Quickly stir in the flour, gradually pour in the stock, stirring all the time, and bring the liquid to the boil. Stir in the chickpeas and the rice, bring the liquid to the boil again, cover the pan, and simmer gently for about 20 minutes. Season with the salt and pepper.
  • Beat the yogurt in a bowl and gradually add it to the soup, stirring all the time. Let it just heat through and no more otherwise, it will curdle. Swirl a little saffron on to the surface and ladle the soup into bowls. Sprinkle with the rest of the saffron and serve immediately.