As soon as I feel a chill in the air, I immediately begin to crave soup, and today’s recipe is yoghurt-based, which is one of my favourite flavours in soups and stews. There is something about the creamy tanginess of the yoghurt and the earthiness of mint that makes this soup special.
Yayla corabsi, is a Turkish soup which translates to “meadow soup”. It is super easy to make and the ingredients are generally at hand, but it is important to follow the tips on how to make the soup to get it right and avoid it splitting or curdling. First is the rice. Traditionally, a short-grain Turkish rice, known as tosya rice is used. It can be found in Middle Eastern shops, but feel free to use any other short grain rice you can find, like arborio or risotto rice. You can cook your rice in broth for extra flavour, or add a stock cube if you prefer.
It is important for the yoghurt and eggs to be room temperature so they do not curdle when the hot soup is added to them. For the yoghurt, you can use 3 cups of Greek yoghurt if you don’t like your soups tangy, but for a nice tanginess, I like to replace some of the yoghurt with labneh, a strained yoghurt. It is also important to sprinkle in the flour and whisk it in well so there are no lumps in your soup. Another important tip is to taste the seasoning and adjust to your liking. If your soup gets too thick, add a bit of water or broth and stir immediately to avoid curdling or separation.
If you like some heat, add a bit of chilli flakes, but don’t add too much so you don’t overpower the flavour of this soup, as it is a delicate and subtle soup. I like to serve this with some Turkish borek and celebrate the approach of my favourite season.
1 cup short grain rice, rinsed
3 L water or broth
2 cups Greek yoghurt
1 cup labneh
2 egg yolks
2 tbsp flour
2 tbsp butter
1-1.5 tbsp dry mint
Chilli flakes (optional)
- In a large pot, add the rice and water or broth and bring to a boil. Lower the heat and cook for about 20 minutes, or until the rice is very soft and has started to disintegrate.
- In a large bowl, whisk together the yoghurt and labneh, making sure they are fluffy and there are no lumps.
- Add the egg yolks and continue whisking, followed by the flour. Sprinkle the flour in to avoid lumps and whisk well.
- Temper the yoghurt mixture by slowly streaming in the hot soup into the yoghurt, while whisking continuously. Add 3 ladles gradually.
- Pour the tempered yoghurt mixture into the pot and stir. Lower heat and leave to cook for about 10 minutes, making sure to stir periodically.
- Add salt and chilli flakes if desired.
- In a small pan, melt the butter and add the dry mint. Heat for 30 seconds then pour into the pot. Stir well and taste, adjust seasoning if needed.
- Serve with a sprinkle of dried mint and chilli flakes and enjoy!
More Recipes HERE