Yogurt Soup (Yayla Corbasi)

So I looked in the fridge and what did I see? A whole lot of yogurt. It’s always been my philosophy to ‘cook what you have’. So today I made a yogurt soup. It’s one soup that everyone in my family loves. I’m not sure if there is a correct way of making this, but this is how I make it:

In a pan add yogurt (about 500g) and two glasses of water. Add an egg (this makes it what the Turks call ‘Terbiyeli’) and a couple of spoons of flour. Mix well with a whisk. Put this on the stove to start warming then add a handful of washed rice.

Occasionally give the soup a mix as it is cooking.

In a separate pan melt a spoon of butter. Add dried mint, basil, salt, red & black pepper and optional chilli flakes. Once the butter has melted add it to your soup.

Keep cooking on a low heat until the rice has soften, for about half an hour.

Yayla corbasi

I also sometimes like to add lemon to this soup.