Yayla soup is a traditional Turkish dish that is typically made with yogurt and rice. The dish has a long history and has been a staple in Turkish cuisine for centuries.
The word “yayla” in Turkish means “mountain meadow” or “pasture,” and it is believed that the dish originated in the highland regions of Turkey where yogurt and rice were readily available. The dish has since become popular throughout the country and is often served as a comforting meal during the colder months.
The main ingredients in yayla soup include yogurt, rice, chicken or vegetable stock, and a variety of herbs such as dill, mint, and parsley. Some variations of the dish also include other vegetables such as spinach, carrots, or potatoes.
Yayla soup is often served as a first course or as a main dish accompanied by bread. It is a hearty and filling meal that is also nutritious due to the protein and probiotics found in the yogurt.
The dish is also known for its health benefits. Yogurt has been shown to have a variety of positive effects on the body, such as improving digestion, boosting the immune system, and aiding in weight loss. The addition of herbs and vegetables also adds valuable nutrients to the dish.
Overall, yayla soup is a delicious and nutritious dish that has been enjoyed by Turkish families for generations. Its popularity has spread beyond Turkey, and it is now enjoyed by people around the world who appreciate its unique flavor and health benefits.
I tried this soup in Bursa made by Annem. As South Indian, I had never heard of yogurt soup. When i first heard about it, i was wondering how the soups are made from yogurt eventhough in India they makes different products from Yogurt. I was wondering whether it’s a hot soup or cold soup 😂. But it was amazingly deleicious and so unique with less calories.
Ingredients:
- 45 grams rice (any kind of rice as you prefer)
- 4 tablespoons of natural yogurt (or non flavoured regular yogurt).
- 1 egg yolk
- 1/2 lemon juice,
- 2 tablespoon all purpose flour
- 1 tablespoon butter
- 1 tablespoon of Olive oil,
- 2 teaspoons of dry mint
- Salt
- 350 ml water.
Method:
- Wash and drain the rice and cook the rice until its soft and don’t drain the water.
- Whisk yogurt, egg yolk, lemon juice and flour ins seperate bowl.
- Mix well by adding the Rice water to the yogurt mixture slowly. Make sure to add it slowly to avoid curdling of of the yogurt.
- Then slowly add the warmed yogurt mixture to the rice.
- Boil the mixture for 2-3 minutes on low heat by stirring constantly
- Add the salt before turning off the heat.
- Heat the butter and oil in a sauce pan.
- Add the mint to the sauce pan and cook for 20 seconds. Don’t over burn it.
- Add the mixture to the soup and Tadaaaaa! the soup is ready to serve.
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