Turkish Yayla Yogurt Soup with Rice and Mint

Light, velvety, and wonderfully refreshing, yayla soup is a classic of Turkish home cooking. The tang of yogurt, tender rice, and the aroma of dried mint bloomed in olive oil create a deeply comforting bowl. Follow the simple steps below to keep the yogurt smooth and prevent curdling.

Ingredients

• Rice, rinsed — 1/2 cup | 100 g
• Water — 2 cups | 500 ml
• Plain yogurt — 3/4 cup | 180 g
• All-purpose flour — 1 tbsp | 8 g
• Egg yolk — 1
• Salt — 1 tsp | 6 g
• Dried mint — 1/2 tsp | 0.5 g
• Olive oil — 3 tbsp | 45 ml

Step-by-step recipe

1. In a saucepan, bring 2 cups of water to a boil, add the rice, and cook until completely tender.
2. In a bowl, whisk together the yogurt, egg yolk, and flour until perfectly smooth and free of lumps.
3. Temper the yogurt mixture by ladling in one spoonful of the hot rice broth and whisking quickly until smooth.
4. Slowly stream the yogurt mixture into the boiling rice broth, stirring constantly. Reduce the heat to medium, bring it to a gentle simmer, and season with salt.
5. Heat the olive oil in a skillet, add the dried mint, and warm for 20–30 seconds until fragrant. Pour the aromatic oil into the soup and stir.
6. Remove from the heat and let stand for 3–5 minutes. Serve hot.

Nutritional value per serving

Calories	≈ 400 kcal
Protein	≈ 5 g
Fat	≈ 24 g
Carbohydrates	≈ 40 g

Tips and variations

• Soup stability: the flour and egg yolk help keep the yogurt from curdling. Do not let it boil vigorously; keep the heat moderate and stir constantly as you add the yogurt mixture.
• Yogurt: use plain unsweetened yogurt with 3–5% fat. The higher the fat content, the creamier the soup.
• Rice: short-grain rice or any white rice works well; rinsing until the water runs clear gives a cleaner texture.
• Aromatics: fresh mint can be used instead of dried mint, finely chopped and added to the finished soup. For a bolder flavor, add a pinch of sweet paprika when warming the oil.
• Reheating: warm gently over low heat, without letting the soup come to a hard boil.

FAQ

How do I prevent yogurt from curdling in the soup?

Temper it: add a ladleful of the hot broth to the yogurt, egg yolk, and flour mixture, whisk quickly, then return it to the pot over moderate heat without allowing a vigorous boil.

What can I use instead of dried mint?

Use fresh mint, finely chopped and stirred in at the end, or a mix of dried mint and a pinch of sweet paprika warmed in oil for extra aroma.

How do I store and reheat yayla soup?

Store in a covered container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring, and do not let it boil hard.