Yayla çorbası — yoghurt and rice soup
A round-grain rice soup enriched with yoghurt and topped with dried-mint butter.
Active time20 min
Cooking20 min
Total35 min
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Ingredients
- ¼ tsp red chilli flakes
- 40 g unsalted butter
- 500 ml plain Turkish yoghurt
- 1000 ml water
- 2 tbsp dried mint
- 200 g uncooked round-grain rice
- ½ tsp salt
Preparation
Rinse the rice and put it in a saucepan with the water and salt. Bring to the boil, then simmer gently for about 20 minutes, until tender. Do not drain.
1000 ml water200 g uncooked round-grain rice½ tsp salt- fine sieve
- saucepan
Take the saucepan off the heat. Whisk the yoghurt in a bowl until smooth. Gradually stir in some hot soup liquid, then pour the mixture into the saucepan, stirring. Do not boil after adding the yoghurt.
500 ml plain Turkish yoghurt- mixing bowl
- whisk
- saucepan
Melt the butter in a small saucepan. Add the mint and stir briefly without burning it. Pour over the soup and sprinkle with chilli. Serve hot.
¼ tsp red chilli flakes40 g unsalted butter2 tbsp dried mint- saucepan
- spoon
Allergens
- Milk