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Yayla Corbasi (Turkish Yogurt Soup)







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Yayla Corbasi (Turkish Yogurt Soup)

A Turkish comfort soup made with chickpeas, rice, and yogurt.

Yayla Corbasi (Turkish Yogurt Soup) recipe

servings: 4

total time: 2 hours

recipe by: 

Ingredients

  • 1/2 cup dried garbanzo beans (chickpeas), thoroughly rinsed
  • 1/2 cup uncooked basmati rice, thoroughly rinsed
  • 1 cup plain Greek yogurt
  • 1 large egg yolk
  • 1 TBSP flour
  • salt & freshly ground black pepper.
  • 2 TBSP unsalted butter, melted
  • 1 TBSP dried parsley
  • 1 tsp crushed red pepper flakes



Directions

  1. Add the chickpeas and 8 cups of water to a dutch oven or pot over medium-high heat and bring to a boil.

  2. Place a lid on the pot and reduce the heat to medium-low. Simmer the chickpeas over medium-low for 1 hour.

  3. After the chickpeas have been simmering for 1 hour stir the rice into the pot with the chickpeas.

  4. Place the lid back on the pot and simmer for about 25 more minutes.

  5. In a small bowl whisk together the yogurt, egg yolk, flour, and 1 tsp salt.

  6. Whisk 1/4 cup of the cooking water from the pot into the yogurt mixture until well combined then whisk 1/4 cup more cooking water into the yogurt mixture until well combined.

  7. Slowly stir the yogurt mixture into the pot.

  8. Continue to simmer the soup, uncovered, over medium-low heat about 1 more minutes or until rice is very tender.

  9. In a small bowl mix together the melted butter, parsley, crushed red pepper, and 1/2 tsp salt.

  10. Stir the butter mixture into the soup then taste and season with salt & pepper if needed.

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