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yayla Corbasi Turkish yoghurt Corbasi served with mint sauce
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5 from 5 votes

Yayla Corbasi - Turkish Yogurt Soup

Yayla Corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious and filling Turkish Soup made with yogurt, rice, and mint sauce.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Appetizer, Main Course, Soup
Cuisine: Turkish
Diet: Gluten Free, Halal, Vegetarian
Servings: 4 people
Calories: 214kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Measuring cups
  • 1 measuring spoons
  • 1 whisk
  • 1 Saucepan

Ingredients

  • ½ cup rice (long grain rice such as Osmancik or Basmati)
  • 6 cups water
  • 1 egg
  • 1 ⅓ cups yoghurt (Turkish yoghurt or natural yogurt)
  • 2 tablespoon plain flour
  • 2 tablespoon butter or olive oil
  • 1 teaspoon salt
  • 1 teaspoon dried mint
  • ½ teaspoon paprika or flaked chilli
US Customary - Metric

Instructions

  • Combine the 1 ½ cups of water and rice in a large pot and bring it to a boil.
  • Cook the rice until it is soft and tender, and the water is absorbed.
  • Add the remaining 4 ½ cups of water to the pan and bring it to a boil.
  • While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
  • Slowly add one ladle of boiling hot water to the yogurt mixture. Give them a quick whisk until they are fully mixed together.
  • Add another ladle of the boiling water and mix well again, repeat it until the yogurt mixture is slightly warmed up.
  • Slowly add the yogurt mixture back to the pan with the rice, stirring continuously until all is combined.
  • Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally. Add some salt at this point. Do not cover it with a lid as this would cause the soup to curdle.
  • Make the mint sauce while the soup is cooking. Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.
  • Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce.

Notes

  • The amount of rice for this recipe is ½ cup, which might seem too little. However, since the rice will be overcooked and multiply in size, it will be enough for 4 servings.
  • Do not cover the soup with a lid while cooking, as this would cause the soup to curdle.
  • Add the salt at the end of the cooking process to avoid the soup curdling.
  • You can freeze this soup after cooling it completely. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.

Nutrition

Calories: 214kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 699mg | Potassium: 177mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 328IU | Vitamin C: 0.4mg | Calcium: 127mg | Iron: 1mg