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    Cooking Gorgeous » All Recipes » Soups

    Yayla Corbasi - Turkish Yogurt Soup

    Published: Mar 3, 2022 · Modified: Oct 25, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Yayla Corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious & filling Turkish Soup made with yogurt, rice, and mint sauce. You can make this rice soup with a minimum of preparation and only a few basic ingredients. Serve it as an appetizer at your dinner parties or a light meal with a piece of Bazlama (Turkish Flatbread) and a bowl of tangy Turkish Shepherd Salad (Coban Salatasi).

    yayla Corbasi -yogurtlu Corba
    Jump to:
    • Why This Recipe Works?
    • Health Benefits of Yogurt Soup
    • The History Behind Yayla Corbasi (Yogurt Soup)
    • How to Avoid Curdling Yayla Yogurtlu Corba?
    • Ingredients and Substitutes
    • How to Make Yayla Corbasi (Turkish Yogurt Soup)?
    • Top Tips From the Chef
    • Recipe FAQs
    • Related Recipes
    • Yayla Corbasi - Turkish Yogurt Soup

    Corba (which means soup in Turkish) has a very important place in Turkish cuisine and almost every meal starts with a bowl of delicious soup such as Yayla Soup, Ezogelin Corbasi (Ezogelin Soup), and Turkish Lentil Soup (Mercimek Corbasi).

    Yayla Soup with mint sauce mixed together

    Why This Recipe Works?

    • Yogurtlu Corba is made with healthy ingredients such as eggs, yogurt, and mint.
    • It is a great soup if you are fighting a cold or recovering from an illness.
    • This healthy Turkish Yogurt Soup is also very light, and filling, and has perfectly balanced tangy & salty flavors.
    • It is very easy to make with a few simple ingredients.
    • You can prepare Yayla Soup a couple of days in advance and warm it before serving.

    Health Benefits of Yogurt Soup

    In addition to its delicious taste, Yogurt Soup is also considered to be a healthy and nutritious dish. Yogurt is a good source of protein and calcium, while rice or bulgur wheat provides fiber and complex carbohydrates.

    Yayla Corbasi (Yogurt Soup) is specifically served during the winter as it is very healthy, easy on the stomach, and a perfect dish if you are fighting with cold or flu.

    The History Behind Yayla Corbasi (Yogurt Soup)

    The history of Yayla Corbasi dates back to ancient times when nomadic tribes roamed the Anatolian region, which is now modern-day Turkey. These tribes relied heavily on dairy products and grains as their daily diet, and they often combined these ingredients to create hearty soups that would keep them full and nourished.

    Over time, as Turkish cuisine developed, Yayla Yoghurt Soup became a popular dish throughout the country. Today, it is considered a very much loved classic Turkish soup and is enjoyed by locals and visitors alike.

    The word "Yayla" in Turkish means "highlands" or "plateau," and it is believed that the soup takes its name from the high-altitude pastures where many of the nomadic tribes grazed their animals.

    How to Avoid Curdling Yayla Yogurtlu Corba?

    It might be very tricky to cook with yogurt as it tends to curdle with the heat.

    The most important thing to pay attention to is to bring the temperature of the yogurt up slowly by adding a little bit of boiling water.

    This step should be done with patience, slowly and gradually, meaning you need to add water little by little to the yogurt and mix well after each addition.

    After safely finishing this step, bring the mixture back to a boil and gently simmer for 15 minutes.

    Do not place a lid over the soup during or after cooking as otherwise, the soup could curdle.

    Ingredients and Substitutes

    Labelled picture of ingredients for Yayla corbasi
    • Rice - I prefer long-grain rice for this soup such as Osmancik or Basmati. You can use any type of rice you have in hand. However, the cooking time and the consistency of the soup might be different. Osmancik rice is available in Turkish shops and also online on Amazon.
    • Yogurt - This Turkish soup is traditionally made with homemade yogurt. In the old days, it was difficult to keep milk fresh so it was turned into yogurt as soon as possible. If you don't have homemade yogurt, store-bought plain natural or Greek yogurt would also work perfectly with this delicious soup.
    • Butter - Use good quality unsalted butter for the best results. You can substitute it with olive oil.
    • Dried mint - It is a very commonly used ingredient in Turkish Cuisine and a perfect flavoring for soups. It also has a calming effect on the digestive system.
    • Salt - Adjust the amount to your taste. Add it at the end of the cooking process to avoid the soup curdling.

    How to Make Yayla Corbasi (Turkish Yogurt Soup)?

    Making this healthy Yogurt Soup is very easy. However, to achieve the best results, you need to follow a few simple steps:

    Cook the Rice

    Combine the 350 ml of water and rice in a large pot and bring it to a boil. 

    the rice is placed in a pan with water

    Cook the rice until it is soft and tender, and the water is absorbed. Add the remaining 1150 ml of water to the pan and bring it to a boil.

    the rice is cooked until soft

    Thicken the Soup

    While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.

    egg, yoghurt and flour are placed in a bowl

    Slowly add one ladle of boiling water to the yogurt mixture. Give them a quick whisk until they are fully mixed.

    the egg&yoghurt mixture is added to boiled rice

    Cook the Yogurt Soup and Serve

    Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally. Add some salt at this point. Do not cover it with a lid as this would cause the soup to curdle.

    the soup is cooked until the rice softened

    Make the mint sauce while the soup is cooking. Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.

    butter is melted and mixed with mint and paprika

    Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce. You can mix the mint sauce with the soup or serve it as it is.

    Yayla Soup with mint sauce mixed together

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Top Tips From the Chef

    • The amount of rice for this recipe is 100 grams which might seem too little. However, since the rice will be overcooked and multiplied in size, it will be enough for 4 servings.
    • Do not place a lid over the soup during or after cooking as otherwise, the soup could curdle.
    • Add the salt at the end of the cooking process to avoid the yogurt soup curdling.

    Recipe FAQs

    Can you freeze Yayla Soup?

    You can freeze this soup after cooling it completely down. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.

    How to reheat it?

    Place the soup in a pan and add a little bit of water to loosen it a bit. Put the pan on low heat and gently reheat it until the soup is piping hot. Stir it occasionally to ensure that the soup is evenly heated.

    Related Recipes

    For more delicious soup recipes why not try:

    • Turkish Lentil Soup (Mercimek Corbasi)
    • Roasted Cauliflower Soup with Celeriac
    • Wild Garlic Soup
    • Chinese Hot and Sour Chicken Soup

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making this healthy and refreshing Yayla Corbasi - Turkish Yogurt Soup as much as you enjoy eating it! 🙂 

    Bon appétit! / Afiyet olsun!

    yayla Corbasi Turkish yoghurt Corbasi served with mint sauce

    Yayla Corbasi - Turkish Yogurt Soup

    Ayla Clulee
    Yayla corbasi (or Turkish Yogurt Soup or Yogurtlu Corba) is a delicious & filling Turkish Soup made with yogurt, rice, and mint sauce.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Total Time 45 mins
    Course Appetizer, Main Course, Soup
    Cuisine Turkish
    Servings 4 people
    Calories 225 kcal

    Equipment

    • 1 kitchen scale
    • 1 Measuring cups
    • 1 measuring spoons
    • 1 whisk
    • 1 Saucepan

    Ingredients
     
     

    • 100 g rice (long grain rice such as Osmancik or Basmati)
    • 1 ½ l water (350 ml and 1150 ml separately)
    • 1 egg
    • 330 g yoghurt (Turkish yoghurt or natural yogurt)
    • 2 tablespoon plain flour
    • 30 g butter or olive oil
    • 1 teaspoon salt
    • 1 teaspoon dried mint
    • ½ teaspoon paprika or flaked chilli

    Instructions
     

    • Combine the 350 ml of water and rice in a large pot and bring it to a boil.
    • Cook the rice until it is soft and tender, and the water is absorbed.
    • Add the remaining 1150 ml water to the pan and bring it to a boil.
    • While the water is coming to a boil, combine the yogurt, egg, and flour in a large mixing bowl.
    • Slowly add one ladle of boiling hot water to the yogurt mixture. Give them a quick whisk until they are fully mixed together.
    • Add another ladle of the boiling water and mix well again, repeat it until the yogurt mixture is slightly warmed up.
    • Slowly add the yogurt mixture back to the pan with the rice, stirring continuously until all is combined.
    • Bring the mixture to a boil and gently simmer for another 15 minutes stirring occasionally. Add some salt at this point. Do not cover it with a lid as this would cause the soup to curdle.
    • Make the mint sauce while the soup is cooking. Melt the butter in a small pan and stir in the dried mint along with paprika or chili flakes.
    • Serve the soup in individual soup bowls and garnish with a drizzle of mint&butter sauce.

    Notes

    • The amount of rice for this recipe is 100 grams which might seem too little. However, since the rice will be overcooked and multiplied in size, it will be enough for 4 servings.
    • Do not cover the soup with a lid while cooking as this would cause the soup to curdle.
    • Add the salt at the end of the cooking process to avoid the soup curdling.
    • You can freeze this soup after cooling it completely down. However, it will lose its texture and won't be as creamy as freshly done. The best option is to keep the soup refrigerated in an airtight container for up to five days.

    Nutrition

    Calories: 225kcalCarbohydrates: 27gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 68mgSodium: 709mgPotassium: 180mgFiber: 1gSugar: 4gVitamin A: 342IUVitamin C: 1mgCalcium: 129mgIron: 1mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Shahan

      March 08, 2022 at 6:29 am

      5 stars
      Such a delicious and silky soup! Definitely a new family favourite.

      Reply
      • Ayla Clulee

        March 09, 2022 at 6:16 am

        Lovely to hear that Shahan 🙂

        Reply
    2. Anita

      March 21, 2022 at 6:42 am

      5 stars
      I love this soup! It is simple, healthy and delicious. Fab recipe!

      Reply
    3. Irina

      March 24, 2022 at 5:41 am

      5 stars
      This recipe is perfect. Thank you!

      Reply
    4. Senem

      March 25, 2022 at 1:42 pm

      5 stars
      Perfect soup for anytime of the year. Absolutely love it!

      Reply
    5. Aisha

      June 09, 2022 at 6:03 pm

      5 stars
      What a delicious soup. I had it hot at night, but ate it cold the next morning. I loved it both ways.

      Reply
    6. Anne

      November 16, 2022 at 1:14 am

      can this be made without egg, I'm allergic?

      Reply
      • Ayla Clulee

        November 16, 2022 at 4:56 am

        Hi Anne,
        You can leave the egg out if you are allergic to it.

        Reply

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    Welcome to Cooking Gorgeous, where delicious recipes and culinary inspiration await you! I'm Ayla, a passionate and professional chef based in the UK, and I'm thrilled to have you here. The kitchen is my happy place and cooking is my therapy. To me, food is more than ingredients and nutrition; it is a language of love, a way of expressing compassion.

    More about me →

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