Yayla Çorbası (Turkish Yogurt and Rice Soup)
Yayla çorbası is a silky Turkish soup of yogurt, rice, egg, and flour, finished with butter and dried mint.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Simmer the rice in the water or stock until completely tender.
- 2
Whisk the yogurt, egg yolk, and flour until perfectly smooth.
- 3
Temper the yogurt mixture with several ladles of hot rice broth, whisking constantly.
- 4
Pour the tempered mixture slowly into the pot while stirring. Keep the heat low and do not let the soup boil hard.
- 5
Season with salt and simmer gently for 5 minutes until lightly thickened.
- 6
Melt the butter, bloom the dried mint and optional pul biber, and spoon it over each bowl.
Cook notes
Tips
Use low-fat yogurt for a lighter version of the soup.
Make sure to temper the yogurt with the broth to prevent curdling.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently over low heat, stirring to avoid curdling.
Substitutions
- For a vegan option, use plant-based yogurt and vegetable broth.
- Use jasmine or basmati rice instead of regular white rice.
What to Serve With
- Crusty bread
- Cucumber salad
- Grilled vegetables
Common Mistakes
- Not tempering the yogurt before adding it to the soup, which can cause curdling.
- Cooking the soup on high heat, which can lead to separating.
Recipe FAQ
Can I make this soup in advance?
Yes, you can prepare the soup a day ahead. Just reheat gently before serving.
What can I serve with Yogurt Soup?
Yogurt Soup pairs well with crusty bread or a simple salad.
Can I substitute rice for another grain?
Yes, you can use quinoa or bulgur in place of rice.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
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