Yoghurt Soup
Yayla Corbasi
Meadow Soup or Hot Yoghurt Soup with Dried Mint
One of the many variations on the standard yoghurt soup - it sounds strange but it’s delicious!
Serves 6
½ Cup of ‘Baldo’ rice (if unavailable use risotto rice)
2 cups of water
a splash of milk
2 cups of thick natural yoghurt
Juice of half a lemon
1 tbsp of plain flour
2 egg yolks
½ tsp black pepper
½ tsp cumin
1 tsp salt
Large knob of butter
1 tbsp dried mint
¼ tsp red pepper flakes *
5 cups chicken stock
* Turkish red pepper flakes are less spicy than chilli flakes. If substituting with chilli use half the amount
Wash and drain the rice then boil until tender in the ¾ of the stock and the water (don’t worry if the rice becomes over cooked). Beat the yoghurt, flour, lemon juice and egg yolks with the splash of milk a bowl. Add salt, black pepper and cumin to the mixture and mix well. Add some of the hot stock into this mixture and then pour into the main pan with the rice. Stirring continuously cook over a low heat for 15 mins. Melt the butter in a frying pan and add the dried mint and red pepper. Add to the pan before serving.