Yayla Corbasi (Turkish Yogurt Soup)

Yogurt soup with mint sauce in a grey bowl on a dark background.

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5 from 4 reviews

A tangy comforting soup with yogurt and rice. The butter sauce with dried mint on the top takes the soup to the next level!


  • 4 cups water
  • 1 cup yogurt
  • 1 yolk
  • 1 tablespoon flour
  • ¼ cup rice
  • 1/2 teaspoon salt


  • 2 tablespoon butter
  • 1 tablespoon dried mint


  1. Put 4 cups of water and rice in a pot and boil until rice gets tender.
  2. Mix yogurt, yolk, and flour in a bowl. And when rice is done, we will pour the yogurt mixture into the pot. But be careful on this. Don’t do it at a time so that yogurt won't curdle.
  3. Take a ladle of boiling water and pour it into that yogurt mixture, mix it quickly.
  4. Do it a few times and when the mixture gets warm enough, pour it into the pot slowly and stir continually at the same time.
  5. Keep stirring a few minutes and then leave it to boil.
  6. Do not cover it, or it might boil over. It will be done after boiling for about 10 minutes.
  7. Add salt as a final step here when it's done.
  8. For the sauce, heat butter in a pan.
  9. Add dried mint when it melts. Pour it either on the whole soup in the pot or seperately when serving.



If you aren’t careful about the following tips, your soup doesn’t have the right consistency and yogurt might curdle.

  1. Don’t forget to warm the yogurt mixture before pouring it into the pot.
  2. Add salt as a final step, not at the beginning or during boiling.