Yayla Çorbası (Turkish Yogurt Soup)

6 steps. Take it one step at a time.

1. 01

   Combine the washed rice and water

   In a large pot, combine the washed rice and water. Bring to a boil, then reduce heat and simmer until the rice is very soft, about 15-20 minutes.

   20 min
2. 02

   Whisk together the yogurt, egg yolk, and flour

   While the rice is cooking, whisk together the yogurt, egg yolk, and flour in a medium bowl until perfectly smooth.

3. 03

   Take a ladle of the hot rice water and slowly pour it

   Take a ladle of the hot rice water and slowly pour it into the yogurt mixture while whisking constantly. This tempers the yogurt so it doesn't curdle. Add one more ladle of hot water and stir.

4. 04

   Slowly pour the tempered yogurt mixture back

   Slowly pour the tempered yogurt mixture back into the pot with the rice, stirring continuously. Bring the soup back to a gentle simmer and cook for another 5-10 minutes, stirring occasionally. Do not let it boil vigorously.

   10 min
5. 05

   In a small skillet or saucepan, melt the butter

   In a small skillet or saucepan, melt the butter over medium heat. Add the dried mint and stir for 30-60 seconds until the butter is foaming and the mint is fragrant. Do not burn the mint.

   1 min
6. 06

   Stir the salt into the soup pot

   Stir the salt into the soup pot. Ladle the soup into bowls and drizzle the hot mint butter over each portion before serving.