Yayla soup (yogurt and rice soup)
Ingredients
- 2,536 gBeef bone stock
- 250 gRice
- 40 gWheat flour
- 100 gEgg
- 750 gYogurt
- 60 gButter
- 1.2 gPaprika
- 0.6 gGround black pepper
- 0.8 gDried spearmint
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Beef bone stock68%
- Yogurt20%
- Rice 7%
- Egg 3%
- Butter 2%
- Wheat flour 1%
- Paprika 0%
- Dried spearmint 0%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Set aside 1 cup of the stock. Cook the rice in the remaining stock.
In a separate bowl, whisk the eggs, yogurt and flour until combined.
When the rice is soft, add the yogurt mixture to the soup while stirring constantly.
Cook, stirring often, until the raw flour smell is gone, then remove from the heat.
Add the black pepper and half of the mint to the soup after taking it off the heat.
Add the red pepper to the soup as well.
Heat the butter until sizzling, drizzle it over the soup and serve hot. Top each bowl with the remaining mint.
Where this recipe comes from
From a published work: quantities come from T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Çorbalar (2019); the method is written in our own words.
- T.C. Millî Eğitim Bakanlığı, Türk Mutfağına Özgü Çorbalar (2019)Accessed: November 4, 2026
Last changed: November 1, 2026