Yayla Corbasi (Turkish Yogurt Soup)
"As recommended by my friend, Ahmad"
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 6 cups water
- 1 beef bouillon cube
- 1⁄2 cup rice, washed and drained
- 2 cups yogurt
- 1⁄2 cup milk
- 1 egg yolk
- 1⁄4 cup flour
- 2 tablespoons butter
- 1 tablespoon dried mint
- sea salt
directions
- In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
- Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
- Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
- Serve immediately.
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Reviews
-
Hey. I think if you cooked it before you should know that you need less flour. This recipe is looks like an original soup recipe and I cooked already using it. I just added less flour. Hope that helps -
My husband reminded me we haven't had yougurt soup in a while. That reminded me of that refreshingly sour taste of yougurt soup and I decided to cook it today. Since I didn't cook it in a while I didn't remember how to make it so I decided use this recipe rather that searching for my original recipe book. I'm terribly sorry but it did't turn out very good, I had to throw it away. I think this recipe has too much flour in it. This soup cooked following this recipe tastes and smells like raw dough rather than yougurt soup. I found my original recipe it requires only 3 tbs of flour and also flour is browned in a little butter to give it a slightly toasty flavor. Sorry I would have prefered to write a 5 star review but hopefully next time. Also I would be willing to share my original recipe if anybody is interested.
RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
