Yala Çorbası
(Yoghurt Soup) Recipe

Origin: Turkey Period: Traditional

Ingredients

1.5l light beef stock
75g rice, washed and drained
480ml yoghurt
120ml milk
1 egg yolk
75g flour
2 tbsp butter
1 tbsp dried mint
Salt

Yala Çorbası
(Yoghurt Soup) Preparation:

Method:

Combine the stock, rice and salt in a large pot and bring to a boil. Continue cooking, just at the boiling point, until the rice is done (about 25 minutes).

Meanwhile, combine the yoghurt, milk, egg yolk and flour to a smooth mix in a bowl. When the rice is tender remove a few spoonfuls of the cooking liquid and add to the yoghurt mix. Whisk to combine then add the yoghurt mix to the rice pot and stir to combine. Bring to a simmer and cook for 10 more minutes.

When the soup is ready pour into a warmed tureen then melt the butter in a frying pan and when it starts to spit and bubble. Stir in the mint and immediately use the mixture to top the soup. Serve immediately.

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