Yayla Corbasi Turkish Yogurt Soup Recipes

TURKISH YOGURT SOUP YAYLA CORBASI

Steps:

• Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
• In a large bowl, mix yogurt, egg, flour and salt.
• Once the rice is cooked and has broken into very small pieces, turn the heat off.
• using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
• Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
• Simmer for 15 minutes, stirring occasionally.
• In a small pan, melt the butter and saute dried mint for about 30 seconds.
• Add sauteed mint and butter to the simmering soup. Stir well.
• Serve Turkish yogurt soup warm.

TURKISH YOGURT SOUP

Steps:

• First of all wash your 1/2 cup baldo rice and boil it with 3 cup water in a medium pot until it softens.
• When rice is cooked take it from stove, add 2 more cup of water and leave it a little to cool down.
• We will give consistency to our soup with liaison technique. Add your 1 egg yolk, 1 1/2 cup yogurt, 1 full tbsp. All purpose flour in a medium bowl and stir until it combines for the liaison.
• Add 8-10 tbsp. from your warm Turkish yogurt soup one tbsp. At a time to your liaison and stir it to adjust the liaison to the soup. If you skip this step your liaison can be broke.
• Pour your liaison into your pot slowly and boil your soup for about 5-10 minutes.
• Season your soup with salt.
• Melt your 2 tbsp. Butter in a pan, add your 1 tbsp. Dried mints and stir until the dried mints gives its scent.
• Pour your butter mixture into your Turkish yogurt soup and stir.
• Your soup is ready.

YAYLA CORBASI (TURKISH YOGURT SOUP)

Steps:

• In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
• Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
• Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
• Serve immediately.

TURKISH HIGHLAND MEADOW SOUP (YAYLA ÇORBASı)

Steps:

• Gather the ingredients.
• First, put rice in a covered saucepan with 3 cups of water and bring to a boil. Reduce heat, cover, and cook rice until it softens.
• In a separate bowl, beat egg, plain yogurt, flour, and 1 cup of water briskly with a wire whisk until well blended and creamy. Make sure you have no lumps of flour or yogurt.
• Using your wire whisk , stir rice-water mixture and add yogurt-water mixture while gently whisking. Then, add salt and white pepper. Allow mixture to heat through until steaming. Continue whisking gently without letting the soup come to a boil. If soup becomes too thick for your liking, add a little more water.
• In a separate pan, melt butter and add dried mint. Stir thoroughly and remove from heat quickly. Add butter and mint to soup and continue whisking until well combined. Garnish each bowl of soup with a sprig of fresh mint leaves.
• If desired, you can also keep the butter and mint separate and drizzle it over the top of the soup just before serving. If you want to spice up your soup a little more, optionally add about 1 teaspoon hot red pepper flakes to the butter along with the mint.