Yayla Corbasi

This is the most comforting and easy to make bowl of soup! This is an eggless version of the Turkish Yayla Corbasi. This is a simple yogurt and rice soup.

Food is an amazing component and it brings everyone together. It also helps in understanding many cultures. Have you ever thought about a food that you grew up with that is consumed in some other part of the world, maybe in a slightly different form? This Yayla corbasi is. Honestly to say, this soup is like having a bowl of curd/yogurt rice (aka Thayir Sadam in South India, and dahi chawal in Northern India), but in a thinner way. This was and still is a comfort food for not only me but our entire family. The creamy thayir sadam, sometimes when we have tummy issues, mom and grandma would give us like this corbasi but without the egg. We have this at room temperature during hot summer days. Whether it is hot, room temperature, or cold, yogurt and rice is a comforting combo, and this soup too got into our menu. Not only this, the mint tempered in butter adds a unique flavor profile to the soup. 

How is this recipe different?

Traditional Turkish Yayla Corbasi is made with rice, yogurt, flour, and egg. This recipe doesn’t use eggs. The starch from the cooking rice and the flour will help in thickening the soup.

A point to note while cooking with yogurt……..

Though cooking with yogurt may be tricky, it is impossible to do. When yogurt is heated it curdles. We often make buttermilk or yogurt based curries and stews like this Morkuzhambu, Dahi Bhendi, Pumpkin  Pakodhi Kadhi. Morkuzhambu in Southern India and Kadhi in northern India are eggless soupy curries made with yogurt, and the soaked ground dal or dal powder gives the creamy smooth consistency. Sometimes, rice flour is made into a thick paste and added to thicken the curry. I made this soup similar to these curries and used flour to thicken it.

The following ingredients are required to make this soup:

Rice - I have used Basmati rice, but any rice that you have can be used, basically.

Water - To cook rice, and to make this soup.

Flour - All purpose flour is used to thicken the soup  to smooth consistency without the yogurt curdling. For a gluten-free version. Use gluten-free flour or rice flour.

Salt - Adds flavor

Yogurt - Thick and creamy yogurt works best. Strained yogurt can also be used.

Butter/oil - for tempering

Mint - Dried mint adds a unique flavor.

What can be served with this soup?

Trust me, as such this soup is the most easy and comforting one on a cold winter night. If you have time, serve with some proteins. I make a quick sundal with garbanzo beans and serve proteins along with it, and a side salad like this refreshing Kochumber.

When can this be served?

This is great for any meal. Lunch or dinner is more satisfying with the simple flavors of this soup. Like in Turkey, this soup can also be served in small portions as an appetizer. Maybe for garnish I would add some kale chips or crunchy roasted garbanzo on top.

How many servings?

This recipe is great for four people when served with some side salad and protein. If served as an appetizer, this may give about 12 servings.

Do you know that you could make this soup with leftover rice too? That is a great idea! Yes. You have some leftover rice, add water and simmer to make this soup. I would recommend mashing some rice to release the starches on to the liquid enabling consistency.

The comforting flavors of this soup is the highlight of why we make it often too. We are yogurt rice lovers and during the winter months too would love to have this, and this Turkish soup has exactly the kind of flavors we love, and that’s why I am sharing the eggless recipe for the same for this month’s edition of #SoupSaturdaySwappers hosted by Karen of Karen's Kitchen Stories. The theme for this month is Soups from Around the World. Check the links at the end of the post for more soups. 

I am also linking this to Full Plate Thursday, Wonderful Wednesday, Thursday Favorite Things, Crafty Corner, and What’s For Dinner.

Ingredients
Serves 4

Rice - ½ cup
Yogurt - 1.5 cups, thick and strained
Salt - 1 and ¾ tsp
Water - 5-6 cups

Flour - 2 tbsp
Butter - 1 tbsp
Mint - 2 tbsp, dried

Method

Wash the rice, and add it to the pot. Add about 3 cups water, cook over a medium flame. Rice can also be roasted and cooked. (The entire water can be added in one step too).

In about 15-20 minutes, the rice would be almost done. Add the remaining water and simmer. 

In the meantime, add the strained yogurt or Greek yogurt to a bowl and whisk.

Add the flour and whisk to a smooth, lump free consistency.

Slowly, add  some water from the rice pot, and gently mix making sure that the yogurt is not curdling. Add step by step top prevent curdling.

Add the yogurt mixture to the rice pot. Simmer for two minutes.

Heat butter in a pan over medium flame, Add mint, and let it bloom. 

Add it to the rice soup, and mix.

Serve immediately.

Around The World Soups for March #SoupSaturdaySwappers

Irish Seafood Coddle from A Day in the Life on the Farm

Chole Paya from Sneha’s Recipe

Rotisserie Chicken Ramen from Karen’s Kitchen Stories