A light, nourishing Turkish classic thickened with yogurt, rice and egg yolk, finished with sizzling dried-mint butter.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Yayla Soup – Turkish Yogurt, Rice and Mint Soup contains 220 calories per serving: 12 g protein, 28 g carbohydrate and 7 g fat. It takes 35 minutes in total and makes 2 servings.
Yayla soup is one of the most beloved yogurt-based soups of Anatolian cuisine. Egg yolk gives it a silky body while sizzling mint butter adds an unmistakable aroma.
Rinse the rice and simmer it in the water until tender.
In a bowl, whisk the yogurt, egg yolk and flour until smooth.
Temper the yogurt mixture with a few ladles of the hot broth.
Pour the mixture back into the pot, stirring constantly.
Simmer over low heat until thickened, then season with salt and pepper.
Melt the butter and, off the heat, stir in the dried mint.
Drizzle the mint butter over the soup and serve hot.
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