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Yayla çorbası (yoghurt and rice soup with mint butter)
Yayla, meaning "mountain pasture", is a simple, tangy yoghurt soup from the Anatolian highlands, with rice, crowned with minty butter.
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Method
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- Cook the rice in the stock for 15-18 minutes until tender.
- In a bowl, mix the yoghurt smooth with the egg yolk and flour.
- Stirring constantly, pour a ladleful of the hot soup into the yoghurt mixture to warm it through (this prevents curdling).
- Pour the yoghurt mixture back into the soup, stirring, and bring to the boil over low heat, continuing to stir, then cook for 3-4 minutes. Season with salt.
- Melt the butter in a small pan, stir in the mint and pul biber, and heat for 30 seconds.
- Ladle the soup into bowls, and drizzle the mint butter on top.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always temper the yoghurt, or it will curdle.
- Also made with pearl barley instead of rice.
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