- ¾ cup coarsely ground wheat, well rinsed
- 2 cups strained yogurt
- 3 cups cold water
- 1 egg
- 2 tablespoons flour
- A pinch of salt
- 3 tablespoons chopped mint
- 2 tablespoons olive oil
- 1 lemon
Yayla soup, also known as Yogurt Soup (yayla çorbası/ yoğurt çorbası in Turkish) in Turkey, is one of the traditional and delightful soups of Turkish cusine. This soup is very nutritious as well as satisfying. It can be stored in fridge for a few days but loses nothing from it’s taste. You can cook it again and again several times and taste the first day’s savoriness. It’s easy preparation makes it useful when you’re in a hurry. Here, you can find it’s pure and basic recipe, but I have to state that some people love it when some chickhen pieces and other spices besides mint added in it. That’s your choice
Pots (x2, medium or big size)
Mixing spoon (may be wooden)
Wash the coarsely ground wheat in a pot, then filter it and set aside for a night.
Add 3 cups water to another pot and pour the coarsely ground wheat in it. Then cook it for 35-40 minutes.
After cooking, add 2 more cups of cold water on it and close the pot.
Meanwhile, add the strained yogurt, flour, egg and 2 cups cold water into a pot. Whisk them with an electric mixer for 5 minutes smoothly.
Add the cooked coarsely ground wheat and 4-5 cups water to this mixing.
Cook it constantly until it boils.
After it boils, reduce the heat and simmer for 20-30 minutes. Then turn off the cooker, sprinkle salt on it and stir.
Cook the olive oil and mints together in a coffeepot for a couple minutes.
Pour it onto the soup.
Ladle the soup into the serving bowl.
Squeeze lemon wedges