Turkish Yoghurt Soup
In Türkiye, yoghurt soup (or yayla çorba) is a beloved dish. It’s closely tied to rural traditions, where yoghurt was often homemade and simple ingredients like rice, mint and butter were readily available. Over time, this soup became a staple in Turkish cuisine, with each region having their own variants on this soup.
In some regions, they add chicken, chickpeas, or lentils for extra texture, or even swap out the rice for bulgur, wheat, or other local grains. It’s incredible how versatile this soup is, adapting to so many tastes and traditions while still holding on to that comforting, homey vibe we all love.
Our lovely and talented friend Serra Moon Food shared this delicious recipe with us. Check out her other recipes on YouTube and Instagram.
How to Make Yayla Çorba
Ingredients
- One small tea glass (about 85ml) of rice, bulgur or wheat
- A handful of green lentils or soaked chickpeas
- 2 cups (400-500ml) of plain, unsweetened yoghurt (full-fat plain yogurt or Greek yoghurt).
Note: if you use Greek yoghurt, make sure to thin it out a bit - 1 big tablespoon of flour
- 1 egg
- Salt to taste
For the topping
- 2 tablespoons of butter or olive oil
- 2 teaspoons of dried mint
Method
- Cook the Rice: In a medium pot, add the rice and a handful of green lentils (optional, but they add a nice texture). Pour in enough water to cover the ingredients. Bring to a boil and cook until both the rice and lentils are soft and tender.
- Prepare the Yoghurt Mixture: In another pot, add the yoghurt, 1 tablespoon of flour, and 1 egg. Whisk everything together until smooth and well combined.
- Combine the Rice and Yoghurt Mixture: Once the rice and lentils are cooked, add a little more water to the pot and bring to a simmer over medium heat. Gradually add small amounts of warm water from the pot to the yoghurt mixture, stirring constantly to prevent curdling. This step helps bring the yoghurt to a lukewarm temperature. Once the yoghurt mixture is lukewarm, pour it into the pot with the rice and lentils, stirring continuously to incorporate.
- Add the Topping: In a small saucepan, melt the butter or add the olive oil. Stir in the dried mint. Let the flavours infuse for a minute, then pour it over the soup. Stir well and let it simmer for another 5-10 minutes. Taste the soup and add salt as needed.
- Serve and Enjoy: Serve hot & enjoy!
You can freeze this soup in Babadoh. Just let it cool down completely before putting in the freezer. Then pop the container in the microwave on the defrost setting when you want to enjoy it later. Store for up to 3 months in the freezer.
