This yogurt-and-rice soup belongs to Turkey’s broad tradition of yogurt-based cooking. It also appears among the wedding dishes recorded in Bolu’s regional food culture. The version here is a straightforward home-style preparation with water, plain yogurt and dried mint, not a claim to one exclusive regional recipe.
Yayla Çorbası — Recipe Card
Turkish yogurt soup with rice and dried mint butter
Makes 4 servings · Makes approximately 1.2–1.4 litres, depending on evaporation and any thinning water: 4 generous bowls.US cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Yayla Çorbası
Soften the rice
Rinse the rice in a sieve and drain. Put it in a 2–3 litre saucepan with the measured water. Bring to a boil, then reduce to a gentle simmer with the lid slightly ajar. Cook for 18–22 minutes, stirring occasionally, until the grains are fully tender. Keep the rice covered with liquid; if evaporation is rapid, add a little of the extra boiling water.
Whisk the yogurt base
While the rice cooks, whisk the yogurt, egg yolk and flour in a large heatproof bowl until completely smooth. Break up every flour lump before adding hot liquid.
Warm the mixture gradually
Take the rice saucepan off the heat. Measure about 240 ml (1 cup) of its hot cooking liquid and whisk it into the yogurt mixture in four small additions. Pour the warmed mixture back into the saucepan in a thin stream while stirring the rice continuously.
Cook gently
Return to low heat and stir frequently for 6–8 minutes, until the broth lightly thickens and small bubbles appear. Do not let it boil vigorously. Check that the egg-containing mixture reaches at least 71°C (160°F). If too thick, stir in extra boiling water, a little at a time, up to 240 ml (1 cup) in total across the whole recipe. Stir in the salt and adjust to taste.
Finish with mint butter
Melt the butter in a small pan over low heat. Add the dried mint and stir for 10–15 seconds, just until fragrant, without browning or burning it. Stir most of this butter into the soup. Ladle into bowls and drizzle the remainder over the surface; serve hot.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/turkish-yogurt-soup-yayla-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Yogurt choice
Use plain whole-milk yogurt with a spoonable, unstrained texture. For very thick Greek-style yogurt, whisk 300 g (10.6 oz) of yogurt with 60 ml (¼ cup) water to replace the 360 g of regular yogurt. This changes the balance slightly; keep the finished soup pourable.
Dietary notes
Vegetarian as written with water. Contains milk, egg and wheat; this recipe is not gluten-free. Check the ingredients and any accompaniments for individual dietary needs.
Heat level
No added chili in the base recipe. Keep the mint butter plain for a mild bowl. For a hotter variation, add ¼ tsp hot pul biber to the butter with the mint; the heat depends on the pepper used.
Measures and consistency
US measures use a 240 ml cup, 15 ml tablespoon and 5 ml teaspoon. Weights are more reliable for rice, flour and dried mint. Rice absorbs more liquid as it stands; use only as much of the optional extra water as needed.
How to store and reheat Yayla Çorbası
Divide leftovers into shallow containers promptly and cool quickly, preferably in a cold-water bath; refrigerate within 1 hour. Keep at 4°C (40°F) or below and use within 24 hours because the soup contains cooked rice. Reheat only the portion needed, once, stirring over gentle heat to at least 74°C (165°F) throughout. Add a little water if needed. Do not leave a large pot on the counter to cool. Freezing is not recommended for texture.
Yayla Çorbası: questions and answers
Why did the yogurt turn grainy?
Adding the cold yogurt mixture directly to very hot liquid or cooking at a rolling boil can make it separate. Gradual warming, a smooth flour-and-yolk mixture and low heat reduce the risk. Do not try to repair it by boiling harder.
Can I make it with stock?
Water gives a clean yogurt flavor and keeps this version vegetarian. If you substitute vegetable stock for the same amount of water, choose a vegetarian product and adjust the salt to its seasoning. Chicken or meat stock makes it non-vegetarian.
Can I prepare it ahead?
It is best served after cooking, but promptly chilled leftovers may be kept for up to 24 hours and reheated once as described in the storage notes. The rice thickens the soup during refrigeration.
