🇹🇷 Turkey · Food
Yayla Çorbası (Yogurt Soup with Mint)
By eatmundo · July 5, 2026
Yayla Çorbası, or 'Highland Soup,' is a wonderfully refreshing and creamy Turkish soup, perfect for any season. It features a tangy yogurt and rice base, gently thickened with flour and egg yolk, then finished with a vibrant sizzling butter and dried mint topping. The addition of chickpeas adds a delightful texture, making this a wholesome and incredibly satisfying dish.
Ingredients
check them off as you prepareHow to Make It
- 1
Cook the rice: In a medium saucepan, bring 4 cups (960 ml) of water to a boil. Add 1/4 cup (50g) of short-grain rice and 1/2 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and fully cooked.
- 2
Prepare the yogurt base: In a large bowl, whisk together 2 cups (480g) of plain full-fat yogurt, 1 large egg yolk, and 2 tablespoons (20g) of all-purpose flour until completely smooth and lump-free. The egg yolk and flour act as a stabilizer to prevent the yogurt from curdling.
- 3
Temper the yogurt mixture: Slowly add 1 cup (240 ml) of the hot rice cooking water, ladle by ladle, to the yogurt mixture while continuously whisking vigorously. This crucial step gradually brings the yogurt's temperature up, preventing it from splitting when added to the hot pot.
- 4
Combine and simmer: Pour the tempered yogurt mixture into the saucepan with the cooked rice and remaining water. Stir constantly over medium heat until the soup comes to a gentle simmer. Do not allow it to boil rapidly once the yogurt is added, as this can still cause curdling. Continue to stir for about 5 minutes to thicken.
- 5
Add chickpeas (optional) and adjust seasoning: If using, stir in 1 cup (about 160g) of canned chickpeas, rinsed and drained. Taste and adjust salt if needed. Simmer for another 2-3 minutes to heat through the chickpeas.
- 6
Prepare the mint butter: In a small skillet, melt 2 tablespoons (30g) of unsalted butter over medium-low heat. Add 1 tablespoon (5g) of dried mint and 1 teaspoon of red pepper flakes (pul biber). Sauté for just 30 seconds until the mint becomes fragrant and the butter is infused with its flavor and color; be careful not to burn it.
- 7
Serve: Ladle the warm Yayla Çorbası into individual bowls. Drizzle a spoonful of the aromatic mint butter over each serving. Serve immediately for a comforting and tangy experience.
Frequently Asked Questions
What type of yogurt yields the best result for Yayla Çorbası?+
Use full-fat plain yogurt, preferably homemade or a good quality strained yogurt, as it provides a richer flavor and creamier texture, and is less likely to curdle.
How can I prevent the yogurt from curdling when adding it to the hot soup?+
To prevent curdling, temper the yogurt mixture by slowly whisking in a ladleful of the hot rice water before adding it back to the main pot, and stir continuously until it comes to a gentle simmer.
Which type of rice is ideal for Yayla Çorbası, and why?+
Short-grain or medium-grain rice is ideal because it releases more starch, contributing to the soup's characteristic creamy texture and thickening it naturally as it cooks.
Should I use fresh or dried mint for the butter-paprika topping, and how does it affect the flavor?+
While fresh mint offers a brighter aroma, dried mint (especially spearmint) is traditionally preferred for the butter-paprika topping as its concentrated flavor holds up better against the richness of the yogurt and butter.
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