📝 About This Recipe
Known as 'Yayla Çorbası' or Highland Meadow Soup, this ancient Turkish classic is the ultimate comfort food, celebrated for its silky texture and tangy profile. This restorative dish combines the creaminess of strained yogurt with tender grains of rice, finished with a signature sizzle of dried mint infused in foaming butter. It is a soul-warming staple found in every Turkish home, prized for its probiotic benefits and its ability to soothe the palate and the spirit alike.
🥗 Ingredients
The Base
- 1/2 cup White rice (Baldo or Osmancık variety preferred; rinsed until water runs clear)
- 6 cups Water (Can substitute 2 cups with chicken stock for extra richness)
- 1 teaspoon Salt (Adjust to taste at the very end)
The Yogurt Liaison (Terbiye)
- 2 cups Full-fat Greek yogurt (Must be at room temperature to prevent curdling)
- 1 large Egg yolk (Acts as a stabilizer for the yogurt)
- 1.5 tablespoons All-purpose flour (Helps thicken and bind the soup)
- 1 teaspoon Lemon juice (Freshly squeezed for a bright acidic note)
The Sizzling Mint Butter
- 2 tablespoons Unsalted butter (High quality grass-fed butter is best)
- 1 tablespoon Extra virgin olive oil (Prevents the butter from burning)
- 1 tablespoon Dried mint (Rubbed between palms to release oils)
- 1/2 teaspoon Aleppo pepper or Pul Biber (Optional, for a hint of warmth and color)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the rinsed rice and 6 cups of water (or water and stock mixture).
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2
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the rice for 15-20 minutes until it is very soft and the grains have partially bloomed.
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3
While the rice cooks, prepare the 'Terbiye' (liaison) by whisking the yogurt, egg yolk, flour, and lemon juice in a medium bowl until perfectly smooth and lump-free.
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4
Once the rice is soft, take a ladleful of the hot cooking liquid from the pot and slowly whisk it into the yogurt mixture. This process, called tempering, prevents the yogurt from curdling when added to the heat.
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5
Repeat the tempering process with two more ladles of hot liquid until the yogurt mixture is warm and fluid.
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6
Slowly pour the tempered yogurt mixture into the main pot, whisking the soup constantly as you pour.
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7
Continue to stir the soup over medium-low heat until it reaches a gentle simmer. Do not let it come to a rolling boil, as high heat can break the emulsion.
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8
Let the soup simmer gently for 5-7 minutes, stirring occasionally, until it thickens to a silky, cream-like consistency.
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9
In a small skillet or milk pan, melt the butter and olive oil over medium heat until the butter begins to foam and turn slightly golden.
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10
Add the dried mint and Aleppo pepper to the hot butter. Stir for 30-45 seconds until the mint is fragrant and the butter turns a vibrant green-red. Be careful not to burn the mint.
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11
Remove the soup pot from the heat. Stir in the salt at this stage—adding salt earlier can cause the yogurt to separate.
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12
Ladle the hot soup into bowls and drizzle the sizzling mint butter generously over the top of each serving.
💡 Chef's Tips
Always use room temperature yogurt and an egg yolk to ensure the soup stays creamy and stable. Never add salt until the very end of the cooking process to prevent the yogurt from curdling. If the soup becomes too thick upon standing (rice absorbs liquid), thin it out with a splash of hot water before reheating. For a healthier twist, you can use parboiled cracked wheat (bulgur) instead of rice for a nuttier texture. Stir the soup in one direction only while adding the yogurt; many Turkish grandmothers swear this keeps the texture smoother.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough or Turkish 'Pide' bread to soak up the creamy broth. Pairs beautifully with a crisp shepherd’s salad (Çoban Salatası) of cucumbers, tomatoes, and onions. Add a side of spicy pickled peppers (Turşu) to contrast the creamy, mild flavors of the yogurt. A glass of chilled Ayran (yogurt drink) might seem redundant, but it's a traditional and refreshing accompaniment. For a full meal, serve as a starter to grilled lamb skewers or Köfte (Turkish meatballs).