Creamy Yayla Corbasi (Turkish Yogurt Soup)

This unique Turkish yogurt soup goes by the name of Yayla Corbasi and it's unlike any other soup you've tasted! It features creaminess and tanginess from the yogurt, along with earthiness from the dried mint. It is a hearty soup with the addition of white rice, and comes together in just 30 minutes.

yayla corbasi which is yogurt soup is served in a blue bowl. The soup is garnished with dried mint, aleppo pepper and olive oil, with a soup spoon inside the bowl

Yogurt in Savoury Dishes Across the Middle East

Yogurt is a central ingredient in middle eastern cuisine, beyond its traditional uses. While there are many cold dishes that use yogurt, such as jajik (a cucumber yogurt salad) and Ayran (a cold yogurt drink), the middle east is known for cooking yogurt in a variety of savoury applications.

Levantine cuisine sees yogurt used in savoury appetizers and light meals such as eggplant fatteh, hummus fatteh, and yogurt pasta.

But there are also an array of cooked yogurt dishes, such as the iconic shish barak (a dumpling dish), and Syrian style shakriyeh (a lamb and yogurt stew). These dishes are similar to many Turkish dishes, so it is no surprise to me that yayla corbasi exists!

Yayla corbasi is a hot yogurt soup, made heartier with the addition of rice, and richer with the addition of a mint and butter drizzle. Mint and yogurt are a classic combination in Turkish cuisine, making the perfect flavour combination.

I love making a bowl of this in the winter months, especially because it's quite easy to make and comes together in about 30 minutes.

Ingredients For Yayla Corbasi

Yayla corbasi is a recipe of very few ingredients.

For the soup base, you'll need: rice and water or chicken broth.

For the yogurt sauce, you'll need: yogurt, flour, lemon juice, an egg, and salt. The yogurt should be whole milk yogurt or full fat.

For the butter drizzle: unsalted butter and dried mint.

How to Make Yayla Corbasi

The first step is to cook the rice in water until it is very tender. This will take about 15 to 20 minutes.

To help the rice cook faster, I like to rub the rice grains between my fingers when I'm washing it, which breaks up the grains. Smaller grains means they will cook faster and disintegrate into the soup, which is the result we want.

a large soup pot with water and uncooked rice inside

a soup pot with water and cooked rice inside, along with a large serving spoon

You can also use chicken broth to cook the rice, instead of just water. I tested the soup with both options and they are both delicious. I prefer the chicken broth slightly more, but if you don't have any, don't worry.

A measuring cup with yogurt, a raw cracked egg, cornstarch, and lemon juice

To make the soup creamy, the yogurt is whisked with the egg, flour, lemon juice and salt. A thick, creamy yogurt mixture should form. The egg is added to help the yogurt stay creamy and not split when added to the soup.

The next step is to temper the yogurt.

DID YOU KNOW: Tempering yogurt is a cooking technique used to gradually raise the temperature of yogurt without causing it to curdle or separate. This process is typically done when incorporating yogurt into hot dishes, such as soups or sauces, to prevent it from curdling and maintain a smooth texture.

a measuring cup with a small whisk inside and a white thick liquid consisting of whisked yogurt, a raw egg, cornstarch and lemon juice

A soup pot with cooked white rice and water, along with a large serving spoon. Next to it is a measuring cup with whisked yogurt, egg, cornstarch and lemon juice inside.

Temper the yogurt by taking spoonfuls of the hot liquid used to cook the rice, and adding it to the yogurt mixture while whisking vigorously. Do this a spoonful at a time, repeating at least 5-6 times until the yogurt is creamy and no longer cold.

a large soup pot full of yogurt soup, with a large serving spoon inside.

Next, pour the yogurt inside the pot with the rice and mix well to combine. Simmer the soup on medium heat for 10 to 15 minutes.

Meanwhile, prepare the butter and mint drizzle. Melt the butter in a non-stick pan and then add the dried mint.

Cook the mint for just 10-20 seconds, then remove from the heat. Any longer, and the mint will burn.

a small non-stick skillet with butter melting inside

a small non-stick skillet with melted butter and dried mint inside

Pour the butter and mint into the soup pot and mix well to combine. Taste and adjust for salt.

a large soup pot full of yogurt soup, with melted butter and dried mint poured on top. There is a large serving spoon inside the pot.

The soup is ready to be served. I love garnishing it with more dried mint and Aleppo pepper, as well as a drizzle of olive oil. It makes it so pretty!

yayla corbasi which is yogurt soup is served in a blue bowl, placed on a large metal tray with yellow salt and pepper mills and soup spoons on the side

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