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!