Yogurt and rice soup with mint butter (yayla soup)
Ingredients
- 90 gRice
- 1,400 gWater step 1
- 5 gSalt
- 45 gWheat flour
- 103 gMilk
- 360 gYogurt
- 100 gWater step 3
- 17 gEgg yolk
- 45 gButter
- 1.6 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
- Water69%
- Yogurt17%
- Milk 5%
- Rice 4%
- Butter 2%
- Wheat flour 2%
- Egg yolk 1%
- Salt 0%
- Dried spearmint 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse and drain the rice, put it in a pot with 1.4 litres of water and the salt, and boil until the rice is soft.
Whisk the flour and milk in a separate bowl. Once the rice is soft, stir the mixture into the soup and boil for 10 more minutes until the raw flour smell is gone.
10 minWhisk the yogurt, 100 g of water and the egg yolk. Add a ladle of hot soup to it little by little to warm it up, then stir it into the simmering soup and take the pot off the heat. Do not boil the soup much after this, or the yogurt may curdle.
Heat the butter in a small pan, stir in the dried mint, drizzle it over the soup and serve hot.
Where this recipe comes from
From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.
- Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)Accessed: November 4, 2026
Last changed: November 1, 2026