Yayla Çorbası/ Soup of the Mountain Pastures

mint and flaked red pepper: typical Turkish condiments

These two condiments are the condiments of choice for many Turkish soups. They can be sprinkled just as they are or alternatively, mixed with a little heated oil or melted butter and then swirled through the soup.

This soup with the splendid name is one of the top favourites in Turkey: you can just imagine Anatolian herdsmen huddled round a fire with a bowl of this healthy, heart-warming broth! Now that the weather has well and truly changed, I thought it would be a good idea to describe this one.  Years ago it was explained to me that this is the soup that the thrifty Turkish housewife makes when there is just that bit of yogurt left in the container and no-one wants to eat it. This way, there is no waste as it forms the basis of this simple but interesting soup. In this country, yogurt is eaten plain and it is thick and creamy, some makes more so than others.  When I first came here, oh how I missed my fruity ski yogurts. But time moves on and now I only eat plain. Our preference lies with Tikveşli as it comes with a delicious creamy skin and we always have it in the fridge. The variety of container sizes of yogurt in the supermarkets ranges from small to mind-boggling massive tubs, giving an idea of what a staple it is in Turkish households. Traditionally, it is always eaten as an accompaniment to a hot savoury dish, or as part of a meze like cacık or haydari.  It is never a dessert.

Ingredients for Yayla Çorbası (pron: yi- (to rhyme with high)la chor-ba)

Serves 8

½ cup of rice, rinsed and drained

1 cup chickpeas/nohut

2 tbsps plain flour, gently heaped

1 egg

2 cups yogurt

1 chicken stock cube

8 cups water

2 tsp salt and freshly ground black pepper

4 tbsps butter

4 tsps dried mint

Flaked red pepper (optional)

Method

§  Cook the rice in 2 cups of the water till softened ( 15 mins). The starch is released and will help to thicken the soup.

§  Add the remaining water to the same pan along with the stock cube, chickpeas, salt and pepper and bring to the boil. Simmer for 15 mins.

§  In a bowl, combine the yogurt, flour and egg and beat till smooth.

yogurt with egg and flour

§  Carefully take a ladle of the hot liquid and mix into the yogurt mixture. Stir until incorporated. Add one more. Then add all the mixture into the pan and simmer gently till thickened.

§  In a separate pan, melt the butter and add the mint. You can also add the pepper flakes at this point if using.  Cook on a very low heat for 30 seconds. Whisk this butter into the soup.

§  Serve hot.

and here is the yayla çorbası

how does it look?



Tips

1.       I usually mix the egg and flour directly into the yogurt in its container as in the picture above.

2.       I also think it is a good idea to make the soup a little bit in advance, say late afternoon, as then you can leave it and it will miraculously thicken to just the right consistency all by itself!

3.       I really like the addition of chickpeas in this soup. Not every variation includes them. You can add as many or as few as you like.

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We have just come back from a few great if wet days in Lisbon, where you can buy beautiful hand-painted plates and dishes. Here are the ones I bought: they are the ideal shape for mezes. It is always a good idea to seize the moment and buy pretty serving dishes when you travel as they are guaranteed to make any dish look appetizing!

beautiful hand-painted Portuguese dishes

OK not a meze just a stunning bunch of grapes