Kuru fasulye (Turkish white bean stew)
İç pilav (spiced pilaf with pine nuts)
Ezogelin soup (ezogelin çorbası)
45 minEasy
Yoghurt and rice soup (yayla çorbası) recipe
Rice, yoghurt and mint soup. The step-by-step method gives a smooth soup whose yoghurt liaison does not curdle.
- Total time
- 35 min
- Makes
- 6 servings
- Difficulty
- Medium
- Per serving
- ~190 kcal
Method
Cook the rice
Rinse the rice and put it in a pot with the water. Once it boils, turn the heat down and cook until the grains are very soft.
Whisk the yoghurt mixture
In a separate bowl, whisk the yoghurt, egg yolk and flour until smooth.
Temper it
Whisking constantly, add a ladle of hot liquid from the pot to the yoghurt mixture in a thin stream. Repeat with two more ladles.
Add the yoghurt mixture
Turn the heat down, pour the yoghurt mixture into the pot in a thin stream and stir constantly in one direction. Once it starts to bubble, cook for 5 more minutes and add the salt.
Pour over the minty butter
Melt the butter and briefly stir in the mint and chilli flakes. Drizzle over the soup and serve.
Tips
- Take the yoghurt out of the fridge half an hour before cooking, as cold yoghurt splits more easily.
- Keep stirring after adding the yoghurt mixture until the soup comes to the boil.
Storage
Keeps in the fridge for 2 days. Reheat gently over a low heat, stirring, and do not let it boil hard.
Nutrition
| Energy | 190 kcal |
|---|---|
| Protein | 6 g |
| Fat | 8 g |
| Carbohydrate | 23 g |
Frequently asked questions
Why does yayla soup curdle?
When cold yoghurt goes straight into boiling liquid, the protein clumps. Tempering the mixture gradually with hot liquid, and adding flour, prevents this.
