Turkish Yogurt Rice Soup — Yayla Corbasi
Traditional Anatolian highland yogurt-rice soup thickened with egg yolk and finished with butter-bloomed dried mint and pul biber, served warming with parsley for a clean restorative weeknight bowl.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 120g basmati rice under cold water until clear. Chop 20g flat-leaf parsley and halve 1 lemon. Whisk 500g yogurt, 2 egg yolks, and 2 tbsp flour together in a bowl off heat 30 seconds until smooth and lump-free.
Boil
Bring 1200ml hot vegetable stock to a low boil over medium-high heat in a wide saucepan 4 minutes. Add rice and 2 tsp salt, drop heat to low, cover, and simmer 15 minutes until rice is tender and stock reduces slightly.
Reduce
Off heat 1 minute, ladle 120ml warm stock into the yogurt mixture whisking constantly to temper. Stream tempered yogurt back into the saucepan over low heat 3 minutes, stirring gently until soup thickens to silky consistency.
Bloom
Melt 40g butter in a small pan over medium heat 60 seconds until foaming. Add 2 tsp dried mint and 1 tsp pul biber, stir over low heat 30 seconds until oil turns deep red and mint smells fragrant.
Finish
Stir 0.5 tsp black pepper and a squeeze of lemon juice into the soup off heat 30 seconds until combined.
Plate
Ladle soup into two deep bowls, drizzle red butter generously across each surface, scatter parsley, and serve warm with crusty country bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.