Have you ever tried yogurt in soup? If not, this Yayla Çorbası recipe is about to change everything. This classic Turkish yogurt soup is one of the most comforting, nourishing and underrated dishes in Turkish cuisine — and it is incredibly easy to make at home.
Yayla Çorbası is a staple in Turkish homes, especially in the colder months. The combination of creamy yogurt, tender rice and that final sizzling mint and butter topping is something truly special. And one of the best things about this Yayla Çorbası recipe? You can eat it hot in winter or cold in summer — both are equally delicious.
What is Yayla Çorbası?
Yayla Çorbası literally means “plateau soup” in Turkish, named after the highland meadows of Anatolia where yogurt has been a staple ingredient for centuries. It is a traditional Turkish soup made with yogurt, rice and broth, finished with a classic mint and butter topping called terbiye. It is found in homes and restaurants all across Turkey and is one of the most beloved soups in Turkish cuisine. This Yayla Çorbası recipe is my simple, authentic home version.
Why You’ll Love This Yayla Çorbası Recipe
- Only 7 simple ingredients
- Ready in under 35 minutes
- Naturally gluten free friendly with a simple flour swap
- Eat it hot or cold — works in any season
- The mint and butter topping is absolutely incredible
- A genuine Turkish classic that will surprise and delight anyone who tries it
Ingredients
Serves 4
- 1 cup plain yogurt
- 100g (1/2 cup) rice
- 4 cups vegetable or meat broth
- 4 cups plain water
- 2 tbsp butter
- 1 tbsp dried mint
- 1 tbsp flour (or gluten free 1:1 flour)
- Salt and black pepper to taste
How to Make This Yayla Çorbası Recipe
1. Boil the base Pour the vegetable or meat broth and water into a large pot. Add the rice, salt and pepper. Bring to a boil then reduce to medium heat and cook for 20 to 25 minutes until the rice is completely tender and the broth is fragrant.
2. Mix the yogurt While the soup is cooking, add the yogurt and flour to a separate bowl and whisk together until completely smooth with no lumps. The flour is what stabilizes the yogurt and prevents it from curdling when it hits the hot soup — don’t skip this step. For a gluten free version simply swap in a gluten free 1:1 flour blend — it works perfectly.
3. Temper the yogurt mixture This is the most important step in this Yayla Çorbası recipe. Take a ladle of hot broth from the pot and slowly pour it into the yogurt mixture while whisking continuously. Then add another ladle and whisk again. This process is called tempering — it gradually raises the temperature of the yogurt so it doesn’t curdle or split when added to the hot soup.
4. Add the yogurt to the soup Reduce the heat to low. Slowly pour the tempered yogurt mixture back into the pot while stirring continuously. Keep stirring gently for about 2 minutes. Do not let the soup boil after adding the yogurt — keep it on low heat to maintain that silky smooth texture.
5. Make the mint butter topping In a small pan melt the butter over medium heat. Once it starts to foam add the dried mint and stir for about 30 seconds until fragrant and sizzling. The smell at this point is incredible.
6. Serve and enjoy Ladle the soup into bowls and immediately drizzle the sizzling mint butter generously over the top. Serve hot or let it cool and refrigerate for a cold version. Afiyet olsun! 🍽️
Tips for the Best Yayla Çorbası Recipe
Don’t skip the tempering step. This is the most critical part of the Yayla Çorbası recipe. Adding cold yogurt directly to hot soup will cause it to curdle and split. Take your time with tempering and your soup will be silky smooth every time.
Don’t boil after adding yogurt. Once the yogurt is in the pot keep the heat on low. Boiling will break the yogurt and ruin the texture.
Whisk the yogurt and flour until completely smooth. Any lumps in the yogurt mixture will end up in your soup. Take a minute to whisk it properly before tempering.
Use good quality yogurt. Full fat plain yogurt gives the best creamy result. Low fat yogurt works but the texture won’t be as rich.
The mint butter is non-negotiable. It is not just a garnish — it is an essential part of the flavor of this dish. Be generous with it.
How to Serve Yayla Çorbası
- Hot — as a starter or main course, especially comforting in winter
- Cold — straight from the fridge as a light summer soup, surprisingly refreshing
- With fresh crusty bread on the side for dipping
- As part of a Turkish meze spread alongside other dishes
- Topped with extra dried mint and a pinch of red pepper flakes for color and heat
Storage: Keeps in the fridge for up to 3 days. Reheat very gently on low heat — do not boil. Stir continuously while reheating to maintain the smooth texture.
Yayla Çorbası Recipe (Turkish Yogurt Soup)
Course: soupsCuisine: TurkishDifficulty: easy4
servings10
minutes25
minutes180
kcalIngredients
1 cup plain yogurt
100g (1/2 cup) rice
4 cups vegetable or meat broth
4 cups plain water
2 tbsp butter
1 tbsp dried mint
1 tbsp flour (or gluten free 1:1 flour)
Salt and black pepper to taste
Directions
- Boil the base Pour the vegetable or meat broth and water into a large pot. Add the rice, salt and pepper. Bring to a boil then reduce to medium heat and cook for 20 to 25 minutes until the rice is completely tender and the broth is fragrant.
- Mix the yogurt While the soup is cooking, add the yogurt and flour to a separate bowl and whisk together until completely smooth with no lumps. The flour is what stabilizes the yogurt and prevents it from curdling when it hits the hot soup — don’t skip this step. For a gluten free version simply swap in a gluten free 1:1 flour blend — it works perfectly.
- Temper the yogurt mixture This is the most important step in this Yayla Çorbası recipe. Take a ladle of hot broth from the pot and slowly pour it into the yogurt mixture while whisking continuously. Then add another ladle and whisk again. This process is called tempering — it gradually raises the temperature of the yogurt so it doesn’t curdle or split when added to the hot soup.
- Add the yogurt to the soup Reduce the heat to low. Slowly pour the tempered yogurt mixture back into the pot while stirring continuously. Keep stirring gently for about 2 minutes. Do not let the soup boil after adding the yogurt — keep it on low heat to maintain that silky smooth texture.
- Make the mint butter topping In a small pan melt the butter over medium heat. Once it starts to foam add the dried mint and stir for about 30 seconds until fragrant and sizzling. The smell at this point is incredible.
- Serve and enjoy Ladle the soup into bowls and immediately drizzle the sizzling mint butter generously over the top. Serve hot or let it cool and refrigerate for a cold version. Afiyet olsun! 🍽️
Recipe Video
Notes
- Don’t skip the tempering step. This is the most critical part of the Yayla Çorbası recipe. Adding cold yogurt directly to hot soup will cause it to curdle and split. Take your time with tempering and your soup will be silky smooth every time.
- Don’t boil after adding yogurt. Once the yogurt is in the pot keep the heat on low. Boiling will break the yogurt and ruin the texture.
- Whisk the yogurt and flour until completely smooth. Any lumps in the yogurt mixture will end up in your soup. Take a minute to whisk it properly before tempering.
- Use good quality yogurt. Full fat plain yogurt gives the best creamy result. Low fat yogurt works but the texture won’t be as rich.
- The mint butter is non-negotiable. It is not just a garnish — it is an essential part of the flavor of this dish. Be generous with it.
