Lunch · 35 min · turkish

Yayla Corbasi (Yogurt Soup)

If you like plain yogurt, you’ll love this Turkish lunch — 35 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 3 cups Plain yogurt
• 0.33 cup Rice
• 1 Egg yolk
• 1 tbsp Flour
• 4 cups Chicken stock
• 2 tbsp Butter
• 2 tsp Dried mint
• 1.5 tsp Salt

Steps

1. Whisk the yogurt, egg yolk, and flour together until completely smooth — the yolk and flour stabilize the yogurt so it does not split when heated.
2. Whisk in the stock a little at a time, then add the rice. Bring to a gentle simmer over medium heat, stirring constantly. Do not walk away; yogurt soup curdles if it boils hard.
3. Simmer gently 20 minutes, stirring often, until the rice is tender and the soup has thickened slightly. It should coat the back of a spoon.
4. Melt the butter with the dried mint until foaming and deeply fragrant — this takes 30 seconds and perfumes the whole kitchen.
5. Ladle the soup into bowls and drizzle each with the mint butter. Serve hot, with the butter still sizzling on top.

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