Yayla soup — Turkish recipe with a photo of how to make yoghurt white soup
Soup yayla is one of the most common dishes in Turkish cuisine. This is quite a hearty dish, which is prepared on the basis of yogurt. It is thanks to this ingredient that the taste of this milk soup is somewhat sour, which, in general, is its highlight.
In cooking, it is still quite simple, and therefore both an experienced cook and a novice in matters of culinary art can cope with it.
Cooking soup Yayla perfected over the centuries, but still there is no single recipe. Every chef brings something different to this dish. But nevertheless we will give below more or less classical recipe of this Turkish white yoghurt soup.
Boil four glasses of clean filtered water.
Rinse the rice well (until the water is completely clear).
In a saucepan combine egg yolk, yogurt and flour. All this must be well stirred using a whisk.
In the resulting mass pour a glass of cold water. We put the pot on a slow fire. The mass that is in it, you need to constantly stir, so that the yogurt is not curled. Bring it all to a boil, and then pour in four glasses of hot water.
Next, add the rice to the pan and cook it on low heat for half an hour (until the rice softens).
* Do not forget to stir the soup, otherwise rice will stick to the pan.
** Approximately one minute prior to readiness, the soup should be salted.
Next we have to do the manufacture of sauce. To do this, preheat the pan and melt butter on it. Then fry it dry mint. This is necessary so that it does not taste bitter in the soup.!
Now it remains only to mix the sauce prepared by us with the main course. To make the taste more saturated, you need to give our soup Yayla brew for at least fifteen minutes.