Turkish Yogurt Soup (Yayla)

20141012-11 Yayla Soup 5618-Edit-2

This is one of my favorite dishes from my childhood. I remember asking my mom if she could make that ‘soup with dots’ since tiny chopped mints pieces looked like little dots on this white soup. Once in a while I make this dish using soup packets by Knorr or Piyale, but this is the first time I made it with fresh ingredients. If I knew it was this easy, I would have cooked it long time ago! I had to ask my mom for the recipe, so here it is. Tried and mom-approved!


  • ½ c of rice
  • 2 liters/quarts of water
  • 1 cup of plain yogurt (not fat-free)
  • 1 egg
  • 1 T flour (wheat or all-purpose)
  • ½ c water
  • Salt to taste (at least 2 t)
  • 2 t fresh mint leaves (or 1 t dry mint)
  • (optional) pinch of paprika for color


Boil the rice in the water until soft, reduce heat.

Mix the yogurt, egg, flour, and ½ c of water with a mixer. Add this mixture to the slow-boiling rice. Stir well, and keep stirring to avoid lumps. Cook it for 5 minutes over medium-heat.

Add salt. Before sprinkling the mint, fry it in little oil until fragrant. Add pinch of paprika before serving to add some nice red color.



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