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.
Free of: Peanuts, tree nuts, soy, sesame, fish, and shellfish
Contains: Eggs, milk, and wheat
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
Boil the chicken broth in a large pot over medium-high.
While stirring in the rice, reduce the heat to medium low, and cover the pot for about 30 minutes, stirring occasionally.
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.
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.
Season with some salt, add your mint leaves, and serve!