Yayla Çorbası (Turkish Yogurt and Rice Soup)

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Simmer the rice in the water or stock until completely tender.

Ingredients quick view

1/3 cup short-grain rice

5 cups water or light chicken stock

1 1/2 cups plain yogurt

1 egg yolk

1 tablespoon all-purpose flour

1 teaspoon salt

2 tablespoons butter

1 tablespoon dried mint

1/2 teaspoon pul biber, optional

Use low-fat yogurt for a lighter version of the soup.

Make sure to temper the yogurt with the broth to prevent curdling.

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