Comfort Food—Yayla Çorba

Yesterday I was sick. A 24 hour virus, but it put me through the wringer. I was dehydrated and unable to eat (I will spare you the details, I wanted to be spared of them myself.) I wanted something warm, and comforting, and helpful. Enter Yayla Çorba, a yogurt soup, which is tasty and easy to make—which is great. When you are sick the last thing you want to do is stand in the kitchen and chop and measure.

6 cups water
Beef/Chicken/Vegetarian bouillon (Not absolutely unnecessary but nice)
1/2 cup rice, rinsed
2 cups yogurt (I use low-fat)
1 egg
2 tbsp of flour
2 tbsp olive oil (Traditional recipes use butter)
2 tsp dry mint (optional: add 1 tsp of red crushed pepper)

In a combine water, rice, salt and bouillon. Cook until the rice is tender.

While the rice is cooking,  mix yogurt, egg and flour in a small bowl.  After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl to temper the yogurt and egg.   Slowly, add the yogurt and egg mix into the pot slowly, so the egg and yogurt does not curdle. Stir slowly. Cook for 10 more minutes.

In a frying pan, heat the oil (or butter), then add the mint (and pepper), and let saute for 20-30 seconds. Do not let the mint burn. Pour the mix into the soup and stir.

This soup is very quick, very easy and very tasty.  Feel free to experiment with other herbs as well.

Yayla Corba 005

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