Turkish Yogurt Soup Yayla Corbasi

4.84 from 36 votes

Turkish yogurt soup is the perfect option for a light meal. This warm yogurt soup is simple, healthy, and naturally vegetarian.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course

Cuisine: Mediterranean, Turkish

Servings: servings

Calories: 204kcal

Place the rice and water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
In a large bowl, mix yogurt, egg, flour and salt.
Once the rice is cooked and has broken into very small pieces, turn the heat off.
using ladle, slowly add about 1 ½ cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
Simmer for 15 minutes, stirring occasionally.
In a small pan, melt the butter and saute dried mint for about 30 seconds.
Add sauteed mint and butter to the simmering soup. Stir well.
Serve Turkish yogurt soup warm.

The amount of rice for this recipe is ½ cup which might not seem enough. However, since the rice will be over cooked and would completely fall apart, it will multiply in size and would be enough for 4-6 servings.
It's best if you have the egg and yogurt at room temperature before you start cooking.
Use a large bowl to mix the yogurt and the egg because you'll need more space to stir in the water from the pot.
Dried mint burns easily therefore make sure not to sauté it more than a minute. You can also use olive oil instead of butter.
You can use long grain or short grain white rice for this recipe. Either basmati or jasmine rice would work.
You may need to add more water depending on the rice and how thick you would like the soup to be.