This a soup which is made in all regions of Turkey. Literal translation of its name means “the soup of the high plateaus”. In the old days when refrigeration was not awailable it was difficult to keep milk frsh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup.
Yogurt Soup (Yayla Çorbas?)
1 2/3 cups
Butter or margarine
1 ½ tablespoons
Wash the rice and place in a saucepan together with water and salt and cook for about 30 minutes, until tender. Blend the flour into yogurt in a seperate dish, break in the egg, mix and warm the mixture by adding a couple of spoonfulls of the hot soup. Gradually add the yogurt mix to the saucepan, stirring continously and keep stirring until it comes to boil and then cook for 10 minutes. Melt the butter or margarine in a pan, add the mint, stir a couple of times and remove from heat and slowly sprinkle over the soup. Servings: 6