Yala Çorbası (Yoghurt Soup) is a traditional Turkish recipe for a yoghurt and beef stock soup. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Yala Çorbası.
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Ingredients:
1.5l light beef stock
75g rice, washed and drained
480ml yoghurt
120ml milk
1 egg yolk
75g flour
2 tbsp butter
1 tbsp dried mint
Salt
Method:
Combine the stock, rice and salt in a large pot and bring to a boil. Continue cooking, just at the boiling point, until the rice is done (about 25 minutes).
Meanwhile, combine the yoghurt, milk, egg yolk and flour to a smooth mix in a bowl. When the rice is tender remove a few spoonfuls of the cooking liquid and add to the yoghurt mix. Whisk to combine then add the yoghurt mix to the rice pot and stir to combine. Bring to a simmer and cook for 10 more minutes.
When the soup is ready pour into a warmed tureen then melt the butter in a frying pan and when it starts to spit and bubble. Stir in the mint and immediately use the mixture to top the soup. Serve immediately.
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