Turkish · Lunch · Dinner
Turkish Yogurt and Rice Soup with Mint
Yayla çorbası
A silky, gently tangy soup of tender rice simmered in a creamy yogurt broth, finished with a fragrant drizzle of dried mint sizzled in a little butter. Comforting, light and ready for any season.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 56% · Fat 25% · Protein 19%
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Ingredients
For 4 servings- 1/3 cup65 gshort-grain white rice
- 5 cups1,200 gwater
- 2 cups490 gplain low-fat yogurt
- 1 large17 gegg yolk
- 2 tbsp16 gall-purpose flour
- 1 tsp6 gsalt
- 2 tsp9 gunsalted butter
- 2 tbspdried mint
- 1 tspTurkish red pepper flakes (pul biber) (optional)
Steps
- 1
Rinse the rice in a sieve under cold water until the water runs clearer.
- 2
Put the rice and the water in a medium pot and bring to a boil over high heat.
- 3
Lower the heat and simmer, partly covered, for 15 to 18 minutes until the rice is very soft.
- 4
Meanwhile, whisk the yogurt, egg yolk and flour in a bowl until completely smooth.
- 5
Temper the yogurt mixture by whisking in 3 ladles of the hot rice broth, one ladle at a time.
- 6
Turn the heat under the pot to low and slowly pour in the tempered yogurt mixture, stirring constantly in one direction.
- 7
Keep stirring over medium-low heat until the soup returns to a gentle simmer, then cook for 5 to 8 minutes so the egg and flour are fully cooked and the soup thickens; do not let it boil hard or it may split.
- 8
Stir in the salt and taste, adjusting if needed.
- 9
In a small pan, melt the butter over medium heat, add the dried mint and pepper flakes if using, and sizzle for 20 to 30 seconds until fragrant without burning.
- 10
Ladle the soup into bowls and drizzle the mint butter over the top to serve.
Swaps, storage and make-ahead
Swaps
- For a gluten-free version, replace the all-purpose flour with cornstarch or rice flour, which also keeps the soup smooth.
- Use full-fat plain yogurt instead of low-fat for a richer, more stable soup that is less likely to split.
- Swap the butter in the mint drizzle for olive oil to make the topping dairy-free, though the soup itself still contains yogurt.
- If you can't find pul biber, use a smaller pinch of regular red pepper flakes mixed with a little sweet paprika.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently over low heat while stirring until steaming hot, since a hard boil can make it split. The rice keeps thickening, so thin with a splash of water, and avoid freezing as the yogurt texture turns grainy.
Make ahead
You can cook the rice in its water up to a day ahead and chill it, then reheat to a simmer before adding the tempered yogurt mixture. Make the mint butter just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkEggsGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (452 g) | Per 100 g | |
|---|---|---|
| Calories | 182 kcal | 40 kcal |
| Protein | 8.7 g | 1.9 g |
| Carbohydrates | 25.1 g | 5.6 g |
| of which sugars | 8.7 g | 1.9 g |
| Fiber | 0.8 g | 0.2 g |
| Fat | 5 g | 1.1 g |
| of which saturated | 2.8 g | 0.6 g |
| Sodium | 685 mg | 152 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
