Yayla Çorbası (Turkish Yoghurt and Rice Soup with Mint)
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Ingredients
- 75 g long grain rice
- 1000 ml vegetable stock
- 400 g natural yoghurt
- 1 egg yolks
- 1 tbsp cornflour
- 30 g unsalted butter
- 1 tsp dried mint
- 1 tsp turkish red pepper flakes (pul biber)
- 2 tbsp fresh dill, chopped
Nutrition (per serving)
- Calories
- 236 kcal
- Protein
- 8.7 g
- Carbohydrate
- 25.9 g
- of which sugars
- 8.8 g
- Fat
- 10.9 g
- of which saturates
- 6.3 g
- Fibre
- 0.5 g
- Salt
- 2.08 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring the vegetable stock to the boil in a large pan, add the long grain rice and simmer for 15 minutes until just tender.
- 2
Whisk the natural yoghurt, egg yolks and cornflour together in a bowl until smooth.
- 3
Ladle a cupful of the hot stock into the yoghurt mixture, whisking constantly, then pour the warmed yoghurt back into the pan, stirring all the time so it does not split.
- 4
Simmer very gently for 5 minutes, stirring, until the soup thickens slightly; do not let it boil hard.
- 5
Melt the butter in a small pan with the dried mint and pul biber until foaming, then swirl it over the soup with the fresh dill to serve.
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