Yayla Soup – Turkish Yogurt, Rice and Mint Soup

A light, nourishing Turkish classic thickened with yogurt, rice and egg yolk, finished with sizzling dried-mint butter.

Total
35 min
Servings
2 servings
Difficulty
Easy
Calories · per serving
220 kcal
Ecem Akkaba

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

In short

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.

About this recipe

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.

Method

  1. 1

    Rinse the rice and simmer it in the water until tender.

  2. 2

    In a bowl, whisk the yogurt, egg yolk and flour until smooth.

  3. 3

    Temper the yogurt mixture with a few ladles of the hot broth.

  4. 4

    Pour the mixture back into the pot, stirring constantly.

  5. 5

    Simmer over low heat until thickened, then season with salt and pepper.

  6. 6

    Melt the butter and, off the heat, stir in the dried mint.

  7. 7

    Drizzle the mint butter over the soup and serve hot.

Tips

  • Stir constantly in one direction to keep the yogurt from curdling.
  • Use room-temperature yogurt for a smooth, silky texture.

Language

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