Yayla Corbasi: Adding a Taste of the Mediterranean to your Kitchen



Total time:

2 hours


Yield:

8 to 10 servings


Yayla Çorbası is a Turkish yogurt soup cooked with soothing hermetic herbs. Coming from a family with a rich ethnic background, I’ve always found myself eating everything from spicy Nihari to creamy Mantu, and Yayla Çorbası is one of my favorites. This delicious soup is perfect on a cold day and is a fun way to add a little culture to your kitchen.


Allergy Information:

Free of: Peanuts, tree nuts, soy, sesame, fish, and shellfish

Contains: Eggs, milk, and wheat


Ingredients:

  • 6 cups lower-sodium chicken broth

  • 1 cup uncooked rice

  • 1 cup drained and rinsed canned chickpeas

  • 32 ounces plain whole-milk yogurt (about 3½ cups)

  • 3 tablespoons all-purpose flour

  • 2 large egg yolks

  • 2 cups cold water

  • Salt, to taste

  • Mint leaves


Directions:


Step 1

Boil the chicken broth in a large pot over medium-high.


Step 2

While stirring in the rice, reduce the heat to medium low, and cover the pot for about 30 minutes, stirring occasionally.


Step 3

Next, stir the chickpeas into the rice. Whisk together all of the egg yolks, flour, and yogurt in a bowl, while gradually whisking in 2 cups of cold water.


Step 4

Strain this mixture, and add it to the pot;stir to combine. Cover this and cook over medium-low, and stir occasionally, until simmering, for up to 10 minutes.


Step 5

Season with some salt, add your mint leaves, and serve!