Yayla Çorbası

Yogurt & Rice Soup 

• 2 c. Plain Yogurt
• 1 ½ T. Flour
• 1 tsp. Salt
• 2 T. Lemon Juice
• 1 Egg Yolk
• 6 c. Water
• ½ c. Rice, rinsed
• 2 T. Olive Oil
• 2 T. Butter
• 1 T. Dried Mint
• 2 tsp. Red Pepper Flakes

1. Use a wire whisk to mix Yogurt, Flour, Salt & Lemon Juice together in a large pot.
2. Add Egg Yolk and whisk until smooth.
3. Mix in Water (cold or room temperature) & heat until almost boiling. Whisk often.
4. Add rinsed Rice to the pot and continue to mix using the whisk to avoid sticking as it comes to a boil. Reduce heat and allow to simmer for 20 minutes, whisking often.
5. In a frying pan melt Oil & Butter. Add spices and sauté together.
6. If serving individual bowls of soup spoon some of the seasoning mixture on top (as shown in the cover picture) or simply mix the entire mixture into the pot of soup.

* This delicious recipe is literally titled “soup of the high plains” or “highland soup.” Before refrigeration it was very difficult to keep milk fresh so the best way to use it for a longer period of time was to turn it into yogurt. Yogurt will last much longer and can be used for a variety of dishes such as this yummy soup. Those living in the highlands years ago knew this secret and created and enjoyed this soup, giving it a practical name.