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Yayla Çorbası
A gently tangy yogurt and rice soup finished with melted butter, dried mint and pul biber.
Reserve one-sixth of the measured water and keep it cool. Put the rice and the remaining five-sixths of the water in a saucepan. Bring to a simmer and cook for 20–25 minutes, until the rice is very soft; allow longer if needed. Keep the reserved water cool.
Whisk the yogurt, egg yolk, flour and reserved cool water in a bowl until smooth and free of flour lumps.
Gradually whisk several ladles of hot rice water into the yogurt mixture. Slowly pour it back into the saucepan while stirring.
Mixing, Thickening & Emulsifying
Warm the yogurt mixture gradually before combining it with the pot.
Cook over gentle heat for 8–10 minutes, stirring, until the soup lightly thickens and reaches at least 160°F on a food thermometer. Avoid a vigorous boil. Add salt to taste.
The soup remains smooth and pourable, with very tender rice and no raw flour taste.
Melt the butter in a small pan. Lower the heat, stir in the dried mint and pul biber, and warm briefly until fragrant without scorching. Spoon over the hot soup and serve.
Seasoning & Flavor Balance
Warm the recipe's spices in fat until fragrant, then stop before they scorch.
Cool leftovers quickly in shallow containers, ideally within 1 hour, and refrigerate. Use within 24 hours; reheat only once, stirring until steaming hot throughout.
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