📝 About This Recipe
Named after the 'yayla' or high mountain pastures of Anatolia, this comforting yogurt soup is a cornerstone of Turkish home cooking. It features a velvety, tangy base of tempered yogurt and rice, finished with a signature drizzle of sizzling butter infused with dried mint. Known for its restorative properties and soul-warming creaminess, it is the perfect balance of refreshing and hearty.
🥗 Ingredients
The Grains
- 1/2 cup White rice (Baldo or Osmancık preferred, washed and drained)
- 6 cups Water (Can substitute 2 cups with chicken stock for extra depth)
- 1 teaspoon Salt (Adjust to taste)
The Yogurt Liaison (Terbiye)
- 2 cups Plain Greek yogurt (Full fat, at room temperature)
- 1 Egg yolk (Large, at room temperature)
- 1.5 tablespoons All-purpose flour (Helps stabilize the yogurt and prevent curdling)
- 1 teaspoon Lemon juice (Optional, for extra brightness)
The Mint Butter Infusion
- 3 tablespoons Unsalted butter (High quality)
- 2 tablespoons Dried mint (Rubbed between palms to release oils)
- 1/2 teaspoon Aleppo pepper or Pul Biber (For a gentle, fruity heat)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the washed rice and 6 cups of water (or water/stock mix). Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the rice is very soft and has released its starches.
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3
While the rice cooks, prepare the 'terbiye' (thickening sauce). In a medium mixing bowl, whisk together the yogurt, egg yolk, flour, and lemon juice until completely smooth and lump-free.
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4
This is the most critical step: Tempering. Take a ladleful of the hot rice water from the pot and slowly whisk it into the yogurt mixture. Repeat this 2-3 times.
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5
Gradually warming the yogurt ensures that it won't curdle or separate when added to the boiling soup.
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6
Slowly pour the tempered yogurt mixture into the pot with the rice, whisking the soup constantly as you pour.
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7
Continue to cook the soup over medium-low heat, stirring frequently in the same direction, until it reaches a gentle simmer. Do not let it come to a rolling boil.
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8
Simmer gently for another 5-10 minutes until the soup thickens to a silky, cream-like consistency.
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9
Stir in the salt. Note: Adding salt at the end prevents the yogurt from breaking during the cooking process.
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10
In a small skillet or milk pan, melt the butter over medium heat until it begins to foam and turn slightly golden.
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11
Stir in the dried mint and Aleppo pepper. Sizzle for just 30-45 seconds until the mint is fragrant and the butter is a vibrant green-red. Remove from heat immediately so the mint doesn't burn.
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12
Ladle the hot soup into bowls and drizzle a generous spoonful of the mint butter over each portion, swirling it slightly for a beautiful marbled effect.
💡 Chef's Tips
Use full-fat yogurt for the creamiest texture; low-fat versions are much more likely to curdle. Always temper your yogurt by adding hot liquid to it slowly before it ever touches the main pot. Stir the soup in one direction only while it's heating; Turkish grandmothers swear this keeps the consistency uniform. If the soup thickens too much upon standing (as rice continues to absorb liquid), simply thin it with a splash of hot water before reheating. Never add salt until the very end of the cooking process to maintain the emulsion of the yogurt.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or toasted pide bread for dipping. Pairs beautifully with a side of Shepherd’s Salad (Çoban Salatası) for a fresh contrast. Offer extra red pepper flakes (Pul Biber) on the side for those who like more heat. A glass of chilled Ayran or a light, crisp white wine like a Pinot Grigio complements the tanginess. For a full Turkish meal, serve this as a starter before grilled lamb skewers or Köfte.