Turkish yogurt soup known as Yayla Corbasi is the perfect option for a light mess. This warm yogurt haze is simple, healthy, and naturally submissive.
Turkish fashions are among my pets. We’ve numerous classic fashions including Turkish eggs( cilbir), pide chuck
and lahmacun and now we’ve this succulent yogurt haze that I can not stay to partake with you! It’s light and so easy to make, perfect for a cold evening to enjoy for regale.
Table of Contents
ABOUT THIS form
As you presumably know by now, I lived in Istanbul for three times and learned a lot from my Turkish associates and musketeers about Turkish cookery and how rich it is.
I love Turkish food, because it always uses fresh and seasonal constituents and simple cuisine styles which results in succulent food like our favorite red lentil haze every time.
Like other Middle Eastern and Mediterranean cookeries, yogurt is a constantly used component in Turkish cookery. It’s used in appetizers similar as cacik and labneh, main dishes and indeed drinks including ayran.
Turkish yogurt haze, or yayla corbasi is a traditional haze that is made primarily with yogurt. It’s a simple dish that is perfect for cold days or days that you’d like to have a light haze that does not bear important work.
We love having a coliseum of this hot yogurt haze in downtime and I generally make it in a big batch to enjoy through the week.
constituents AND Negotiations
Rice Any kind of white rice including baptismal or jasmine would work for this form.
Yogurt You can use Greek yogurt or regular yogurt as long as it’s plain and notflavored. However, you can try making yogurt at home, If you enjoy an instant pot.
Thickening admixture A combination of egg and flour helps thickening the haze.
Dried mint Another generally used component in Turkish cookery, dried mint is generally sautéed in adulation also added to the haze.
You can find dried mint on Amazon or at original Middle Eastern and Mediterranean shops.
INSTRUCTIONS
launch by cooking the rice with water until it fully falls piecemeal. To do so, you need further water than you generally use to cook rice. Flash back, the water and rice are going to be the base of this haze.
Mix yogurt, egg and flour and swab in a coliseum. Add further water to the cooked rice and stir well. Take the rice off the heat. Using a spoon, sluggishly add a many dippers of the rice and water admixture to the yogurt and egg admixture. Stir well and mix.
Add the yogurt and egg admixture back to the cooked rice and water and place it over medium heat. poach for about 15 twinkles, stirring sometimes. Taste and add further swab if demanded.
NOTES AND TIPS
The quantum of rice for this form is ½ mug which might not feel enough. still, since the rice will be over cooked and would fully fall piecemeal, it’ll multiply in size and would be enough for 4- 6 servings.
It’s stylish if you have the egg and yogurt at room temperature before you start cooking.
Use a large coliseum to mix the yogurt and the egg because you will need further space to stir in the water from the pot.
Dried mint becks
fluently thus make sure not to sauté it further than 30 seconds. You can also use olive oil painting rather of adulation.
constituents
1x
2x
3x
▢ ½ mug white rice washed and irrigated
▢ 5 mugs water see notes
▢1.5 mug plain Greek yogurt room temperature
▢ 1 egg room temperature
▢ 1 teaspoon all purpose flour
▢ 1 tablespoon swab more if demanded
▢ 2 teaspoon unsalted adulation see notes
▢ 2 teaspoon dried mint see notes
INSTRUCTIONS
Place the rice and 3 mugs of water in a large pot and bring to poach. Cover and cook for about 40 twinkles until the rice is completely cooked and has fallenapart.
However, the rice hasn’t fallen piecemeal, add one further mug of water and cook for 15 further twinkles, If after 40 twinkles.
In a large coliseum, blend yogurt, egg, flour and swab.
Once the rice is cooked and has broken into veritably small pieces, turn the heat off.
using Spoon, sluggishly add about 1 ½ mug of the rice and water to the yogurt and egg admixture and stir well after each addition.
Add the yogurt and egg admixture back into the pot. Stir well, turn the heat on to medium and bring to a low poach.
poach for 15 twinkles, stirring sometimes.
In a small visage, melt the adulation and saute dried mint for about 30 seconds.
Add sauteed mint and adulation to the stewing haze. Stir well.
Serve Turkish yogurt haze warm.
NOTES
The quantum of rice for this form is ½ mug which might not feel enough. still, since the rice will be over cooked and would fully fall piecemeal, it’ll multiply in size and would be enough for 4- 6 servings.
It’s stylish if you have the egg and yogurt at room temperature before you start cooking.
Use a large coliseum to mix the yogurt and the egg because you will need further space to stir in the water from the pot.
Dried mint becks
fluently thus make sure not to sauté it further than a nanosecond. You can also use olive oil painting rather of adulation.
You can use long grain or short grain white rice for this form. Either basmati or jasmine rice would work.
You may need to add further water depending on the rice and how thick you would like the haze to be.