Yogurt Soup

Name: Yogurt Soup (Yayla Çorbası)
Cuisine: Turkey
Ingredients: flour 2 tbsp; plain yoghurt 800 ml/1½ pints; water or stock 1½ pints; water or stock 1½ pints; dried mint 2 tbsp; egg yolks 2; rice 200 g/7 oz (or barley or bulgar); salt; rice 200 g/7 oz (or barley or bulgar); rice 200 g/7 oz (or barley or bulgar)

Yayla Çorbası

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

‘The Turks’ main dish is soup,’ wrote a German traveller in his diary for 1553, and this is one he might have encountered being prepared for the sultan and his household in the Topkapi kitchens. Varieties of this soup–with rice, wheat, or bulgar–still crop up all over Turkey, and beyond.

Ingredients

rice 200 g/7 oz (or barley or bulgar)
salt

Asia
Turkey
Soup
Vegetarian
Istanbul
Mediterranean

Method

Put the rice into a pan with the salted boiling water or stock and simmer for fifteen minutes until the rice is done. Other grains will take longer.
Meanwhile, beat the yoghurt, flour and egg yolks together in a bowl. Dilute with a cup of cold water, beat again, and add it slowly to the rice.
Stir the soup and simmer for five minutes. Add the mint and cook