Binnur's Turkish Cookbook

TurkishCookbook.com - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Wednesday, March 23, 2005

Yogurt (Plateau) Soup

(Yayla Corbasi)

Yogurt (Plateau) Soup
6 cups water
1 cube beef bouillon
1/2 cup rice, washed and drained
2 cups yogurt, plain
1/2 cup milk
1 egg yolk
1/2 cup flour, all purpose
2 tbsp butter
1 tbsp dry mint
Salt

In a large pot boil the water, rice, salt and bouillon. Cook at medium-high, until the rice is done.

Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes at low heat.

Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.

Serve immediately. Makes 4 servings.

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39 Comments:

At 6:26 PM, Anonymous Anonymous said...

very tasty!

 
At 11:27 AM, Anonymous Anonymous said...

presentation is not enough.I think looking is so improtant.But also it seems so tasty:)

 
At 9:50 AM, Blogger cliff said...

I made this last night.
I substituted vegetable broth for the boullion and water (vegetarian guests), and garnished with grated carrot washed in lemon juice and cayenne pepper (which both looked great in contrast to the white soup).

Thanks for a wonderful recipe
cliff

 
At 12:02 PM, Blogger Binnur said...

Hi Cliff,
What a great idea. It is a wonderful vegetarian soup, thank you very much:)

 
At 5:08 AM, Anonymous Anonymous said...

Hi!

I am so glad I stumbled upon your wonderful site. It is fabulous, thank you so much for doing this. I live in Australia and I have family in Turkey. I love to visit and I adore the food. I am recently married and wanted to show my husband how beautiful Turkish food is. But the cookbooks sent to me from Turkey are hard to follow. I adore Yayla Corbasi and cannot find it here in any of the restaurants. I am going to try out your recipe, I am so pleased.

I have one question though- what type of yogurt should I use?

There are so many types I don't want to get it wrong.

Thank you kindly,

Carrie.

 
At 9:14 PM, Blogger Binnur said...

Hi Carrie,
Thank you, I am glad I can help your cooking, I am sure you will impress your husband with the beautiful dishes that Turkish Cuisine has to offer:)
All the yogurt that I use in my recipes is a plain one. I should have implied this, sorry:) It is delicious and time is perfect for this heart warming soup.
I wish you all the happiness,

 
At 4:08 PM, Anonymous Margarita said...

Binnur,
Thank you so much for the wonderful recipe. This soup is filling, tasty, and healthy. I also really enjoyed the red lentil soup.
I enjoy the whole website, I have looked for a good turkish cookbook, or for a good website, but the recipes are often useless since they often call for ingredients that I can't find, and the processes described are complex and new to me. All of your recipes are very accessible, the ingredients are simple, yet produce delicious dishes, and the instructions are clear and easy to follow.
Thanks again, and congratulations on the success of your website.

 
At 9:31 PM, Blogger Laura said...

Binnur Canim,

My husband is Turkish and I am the biggest fan of your cuisine. Thank you very much for your recipes, I keep impressing hubby and guests with them.
Happy 2008, Keep up the good work.

Laura.

 
At 6:42 PM, Blogger Binnur said...

Merhaba Sevgili Laura:)
Thank you for the lovely comment:)
Enjoy you holidays with your family & friends! Have a healthy, prosperity, New Year!

 
At 7:19 PM, Blogger lifestream87 said...

Hello Binnur. I made this recipe and it tastes great but I was wondering if it was supposed to have the consistency almost like cream of wheat? I think maybe I added too much rice or flour.

Do you have any suggestions?
Thanks :)

 
At 8:52 PM, Blogger Binnur said...

Hi,
The soup is not that heavy. Maybe you add too much rice and flour. Please use the same amount of ingredients given in the recipe. If it seems to tick, you can always add a little bit hot water mixed with some yogurt:)

 
At 10:03 AM, Anonymous Anonymous said...

I'm Turkish and I live in USA. I will have some American friends over to give them a taste of the Turkish kitchen. THANK YOU so much for your WONDERFUL and authentic recipes!!! I can just imagine how much time you invest into this website, and all I can say is: COK TESEKKÜRLER!

 
At 10:16 AM, Anonymous Anonymous said...

This has been a great site for me to send to my sister, who is always phoning me with how do you questions. keep up the good work

 
At 6:16 PM, Anonymous Anonymous said...

Merhaba Binnur, Special thanks from my hungry Turkish husband :p

 
At 1:24 PM, Anonymous Anonymous said...

Merhaba Binnur! Thanks for this recipe, I've been searchig for authentic yayla soup-recipe for months and here it is! The most important month is about to begin soon and we shall be serving this delicious soup for our ramadan- guests.
Best regards from Finland,
Elif.

 
At 1:27 PM, Anonymous Esra said...

Hi Binnur....My husband and baby are both very sick and i want to make them this soup today but i have no beef bouillion in the house do you think i could use some chicken broth instead or just water? and if so how much should i use? would it make it taste different? Thanks so much!!
Esra

 
At 3:13 PM, Blogger Binnur said...

Hi Esra,
You can use chicken broth or beef broth instead of bouillon. Soup has 6 cups water so use 2-3 cups chicken broth and finish it off with water. The taste will be the same:)
Chicken Soup is the best doctor like Chicken Soup with Rice, they may also like it too, here is the address; (if you don't have the chicken at home right now don't worry about it, make it without the chicken, but use chicken broth)
http://www.turkishcookbook.com/2006/09/chicken-soup-with-rice.php
I am hoping they'll be better very soon.
Take care,

 
At 11:37 AM, Blogger Sandra said...

Merhaba Binnur,
The last time that my husband's mother came to visit she brought a powdered soup that she had made, dried and ground into a powder. When we heated it with water it was pinkish and tart. It was, of course, served with mint. I thought she told me that it was made with yogurt. As she speaks no English and benim Turcke az I didn't get the recipe. Does this soup sound familiar to you? Is it Yayla Corbasi?
Cok Tesukker ederim. Ben cok mutlu oldum cunku senin sitesi boldum.
Kendenize bak.

 
At 2:01 PM, Blogger Binnur said...

Merhaba Sandra,
Tesekkur ederim:) I think it was instant Tarhana Soup. I've already posted the recipe of Tarhana under the Soup section. Here is the address;
http://www.turkishcookbook.com/2006/09/tarhana-soup.php
Sende kendine iyi bak:)

 
At 6:01 AM, Anonymous Anonymous said...

Hi Binnur,

I've been married for two weeks now, Im Turkish and my husband's Bosnian. Since Bosnians are into their soups I thought I'd try yayla corbasi. I made soup out of scrath for the first time in my life and it turned out perfect! The taste, the texture everything. My husband loved it. I added this site on my favourites, instead of calling mum I'll just jump on ur site. Thanks and ellerine saglik!

 
At 11:07 AM, Anonymous jamil said...

hi BINNUR,
Since in london i have been a regular customer of a turkish resturant HARRAN.Iused to have lamb pacha soup which was very delicious and tasty,back home in Islamabad I have been trying to make it at home but could not attain that great taste.I went to your site but could not find the recipie of the soup.Kindly send me the recipie of lamb pacha soup,it will be a great favour to me.I love the Turkish cuisine.Thanks

 
At 3:44 PM, Anonymous Anonymous said...

While visiting Istambul during Ramadan we saw some shop keepers enjoying a soup at aftar at kapalia charsia was it yayla corbasi

 
At 3:58 PM, Blogger Binnur said...

Hi, I don't know:) If the colour of the soup like Yayla Soup that can be Yayla or Pacha, Yogurt,Tripe Soup etc.

 
At 12:49 PM, Anonymous Anonymous said...

I am Bosnian, and my Husband is Turkish. Today I'm thinking about making this soup for Iftar. Do you think it would be delicious if I use Chicken bouillon instead of beef?

 
At 6:33 PM, Blogger Binnur said...

Hi,
Sure, why not:)

 
At 7:10 PM, Anonymous Lauren said...

We lived in turkey when I was young and after we returned to the states my mom continued to cook a lot of turkish food. Yayla corbasi was my favorite growing up. She did it a little differently. She made a roux with the butter and flour and slowly added the beef stock. Then she mixed a few ladles of the hot stock into the yogurt to temper it before adding it to the stock. There was a clove of garlic involved somewhere along the way too, as well as the mint. She also used orzo more frequently than rice. I will try your version... I have homemade beef stock in the fridge!

 
At 6:37 PM, Blogger peachtreestreet said...

I made this soup today. It was very easy to temper the egg-flour-yogurt mix, and it blended into the rice-broth very well. That is the trick with this soup, and I've been trying to perfect it. I'm half-Turkish and I'm practicing as much Turkish cooking as I can to make my Turkish boyfriend feel at home in the U.S. Thanks for making it easier with great recipes.

 
At 12:58 PM, Blogger Gemini said...

Dear Binnur,

For years, I've always had difficulty cooking a proper Yayla Corbasi, my husband never completely approved the result!..:)) (Well, I have a husband who has high standards..:))
But this recipe has the right balance, it is fool-proof and now after so many years my husband is always impressed with the result (I just add more beef or chicken bouillon, instead of adding salt, just because I love the flavor of beef or chicken stock). Thank you so much...

 
At 11:46 AM, Anonymous Anonymous said...

Thanks Binnur for the recipe. I used three stock cubes (beef, chicken and a vegetable), two egg yolks, and in the end I used red pepper flakes with the mint which added a bit of colour. Tasted just like mom's..

 
At 7:58 AM, Anonymous Anonymous said...

Once I ate the soup(it was without milk,yolk and flour, instead of rice there was bulgur, and I still liked it,probably because of the mint:)That time I didnt know that such great ingredients were omitted.maybe one day I try your recipe...best wishes!

 
At 10:33 AM, Anonymous Anonymous said...

what rice do you use?

 
At 11:19 AM, Blogger Binnur said...

Hi,
I use Uncle Ben's converted, original, for every recipe I post on my site.

 
At 7:35 AM, Anonymous Anonymous said...

Can I use a whole egg with this soup?or the consistency would turn wrong?I want to try this soup for the first time.

 
At 9:37 PM, Blogger Binnur said...

Hi,
Some recipes use a whole egg for it, but I don't:) It may be curdle if the heat is not right;)

 
At 4:16 PM, Anonymous Anonymous said...

I've just arrived back in the UK after spending two weeks travelling round Turkey. We usually stopped for lunch at roadside petrol stations/eatingplaces and I loved the yoghurt soup they served. It was light and very tasty. But there was no rice in the soup. can I skip the rice when I make it.

 
At 4:52 PM, Blogger Binnur said...

Hi,
sure, you can:)
I also be more helpful if I'd knew which region it is from. Because every region has their own special way to cook:)

 
At 8:04 AM, Anonymous Anonymous said...

Hi Binnur,
I made this yesterday an it turned outperfect!!!
Thank you sooo much
Emily

 
At 5:10 PM, Anonymous Anonymous said...

Binnur,
My grandma is from turkey and made this soup for me as a child and I love it!!!!! She is in the hospital right now and hates the hospital food, so when I found your recipe I was so excited. I am in the process of making it right now! I can't wait to take it to the hospital tomorrow and surprise her with it! Thank you thank you!!!!! I love your recipes!
Rana

 
At 7:39 PM, Blogger Binnur said...

Merhaba Rana,
Your grandma is very lucky lady to have you by her side:) I hope she will have a full and fast recovery!
Sevgilerimle,

 

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