Yayla çorbası
Non-vegetarian
A silky, tangy soup of yogurt and rice thickened with egg yolk and flour, finished with dried mint warmed in butter. Comforting hot in winter.
Yayla çorbası is a Turkish soup from Türkiye, ready in about 40 minutes and made with yogurt and dried mint. It serves 4 and is rated easy to cook.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
- Calories
- 328
Method
Step 1
Simmer the rice in the stock until very soft.
- 18 min
- medium-low heat
- Saucepan (opens in a new tab)
Step 2
Meanwhile whisk (opens in a new tab) the yogurt (opens in a new tab), egg yolk (opens in a new tab) and flour in a bowl until completely smooth.
How it looks · Photo: Kampus Production on Pexels Step 3
Temper the yogurt (opens in a new tab): whisk (opens in a new tab) in a ladleful of hot stock at a time until you have added about four. Then pour the yogurt mixture slowly into the pan, whisking constantly.
- 4 min
Adding it gradually stops the yogurt from splitting.
Step 4
Bring slowly back to a gentle simmer, stirring all the time in one direction, and cook until slightly thickened. Season with salt.
- 6 min
- low heat
Food safety: Simmer for a few minutes so the egg yolk is fully cooked.
Step 5
Melt the butter (opens in a new tab), add the mint off the heat and swirl it over the soup just before serving.
- 2 min
- medium heat
About this dish
- Origin
- Türkiye · Well documentedMore food from Türkiye
- Dish
- Lunch · Dinner · Soups
- Cooking method
- Simmered
- Taste
- tangy, creamy, herby, mild
- Diet
- No nut ingredientsWith the listed swaps: Vegetarian (lacto-ovo), Eggetarian, PescatarianWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free - Good for
- Budget-friendly · Everyday
- Cook more with
- Yogurt · Dried mint · Long-grain white rice · Chicken stock · Egg yolk · All-purpose flour
- Techniques
- Simmering · Tadka (tempering)
Allergens
- Contains: Milkfrom yogurt, butter
- Contains: Eggsfrom egg yolk
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
- May contain: Celeryfrom chicken stock
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
328 kcal per serving
Calculated1 serving ≈ 460 g · recipe makes 4
Where the energy comes from
- Protein 18%
- Carbohydrate 42%
- Fat 41%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 328 kcal | 71 kcal |
| Protein | 14.4 g | 3.1 g |
| Carbohydrate | 33.7 g | 7.3 g |
| Net carbohydrate | 33.3 g | 7.2 g |
| Sugars | 10.6 g | 2.3 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.4 g | 0.1 g |
| Fat | 14.7 g | 3.2 g |
| Saturated fat | 7.7 g | 1.7 g |
| Trans fat | — | — |
| Cholesterol | 87 mg | 19 mg |
| Sodium | 1119 mg | 243 mg |
| Salt equivalent | 2.8 g | 0.6 g |
Vitamins & minerals per serving
- Potassium
- 547 mg
- Calcium
- 179 mg
- Iron
- 2.1 mg
- Magnesium
- 35 mg
- Vitamin A (RAE)
- 103 µg
- Vitamin C
- 1 mg
- Vitamin D
- 0.4 µg
- Vitamin B12
- 0.6 µg
- Folate (DFE)
- 111 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Common mistakes
- Boiling the soup hard after adding the yogurt makes it curdle.
Serve with
- Serve with bread and a squeeze of lemon if you like it sharper.
Storage
- Keeps 3 days in the fridge.
Reheating
- Reheat gently over low heat, stirring; do not boil.
Variations
- Chickpea yayla: Some cooks add a handful of cooked chickpeas with the rice.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Long-grain white rice, rinsed70 g
- Yogurt500 g
- Egg yolk1 piece · 17 g
- All-purpose flour2 tbsp · 16 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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