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Turkish Yogurt Soup

Turkish Yogurt Soup is one of the indispensable soups of Turkish cuisine. This soup is a delicious and comforting dish that is perfect for any occasion.

April 22, 2023
Yoghurt SoupPhoto By Canva
Difficulty Easy
Servings 4-6 people
Preparation 10 mins
Cooking 60 mins
Total 70 mins



  1. Wash the rice.
  2. Put some water in the pot and bring it to a boil. Add some salt and rice, and cook it for 30 minutes.
  3. Mix the yogurt and flour in a separate bowl until smooth. Add water from the soup and mix by warming.
  4. When the rice is soft, add the yogurt mixture to the soup and mix quickly. Cut down the heat.
  5. Season the soup with salt and pepper to taste.
  6. Pour the oil into the pan and melt. Add the mint. Cook a little more. Then, add the mint mixture to the soup, boil for 1-2 minutes, and close the bottom of the soup.
  7. Remove the soup from the heat and let it cool for a few minutes.
  8. Garnish it with fresh mint leaves and drizzle olive oil over it.
  9. Serve it hot.
Nutrition Facts
Serving Size 1 Yoghurt Soup
Serves 4-6
Amount Per Serving
% Daily Value*
Total Fat 1.8 g2.3%
Cholesterol 6 mg2%
Sodium 746 mg32.4%
Protein 3.4 g6.8%
Potassium 128 mg2.7%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use quality ingredients. Choose high-quality yogurt, rice and fresh herbs for the best flavor and texture.
  • Strain the yogurt. This removes excess fluid. It makes yogurt thick and creamy.
  • Cook the rice properly. Cook the rice until it's tender but not mushy. Otherwise, overcooked rice can make the soup too thick.
  • Use fresh herbs.
  • Temper the yogurt. To avoid curdling, temper the yogurt before adding it to the soup. Gradually add some of the hot soup liquid to the yogurt, stirring constantly, before adding the tempered yogurt back to the pot.
  • Add fresh lemon. This adds a bright, tangy flavor to the soup and helps balance the richness of the yogurt.
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If you're looking for a hearty and flavorful soup that's easy to make at home, Turkish yogurt soup is a great option. Turkish Yogurt Soup, also known as "Yayla Çorbası," is made with creamy yogurt, rice, and a blend of spices for a delicious and satisfying dish.

Turkish yogurt soup is often served as an appetizer or main course, and can be enjoyed hot or cold, depending on the season. The name of this yogurt soup may vary locally. The most important point in plateau soup is the usefulness of yogurt for cholesterol and sugar. A taste that you should not miss from your meals.

What Is Turkish Yogurt Soup?

Turkish yogurt soup, also known as "Yayla Çorbası," is a traditional soup that is made with yogurt, rice, and herbs. The soup has a creamy, tangy flavor and a comforting texture. It's often served as a starter or as a light meal with some bread on the side.

To make this soup, plain yogurt is mixed with flour, and salt, then cooked with water, chicken or vegetable broth, rice, and herbs like mint, dill, and parsley. This yogurt soup is generally finished with a drizzle of melted butter or oil and a sprinkle of red pepper flakes.

Is Turkish Yogurt Soup Vegetarian?

Turkish yogurt soup can be made vegetarian by using vegetable broth instead of chicken broth. The other ingredients, such as yogurt, rice, and herbs, are already vegetarian. So this soup can easily be adapted to a vegetarian diet.

How To Add Yogurt To Soup Without Curdling?

To add yogurt to soup without curdling, temper the yogurt first. To temper the yogurt,

  • Take a small bowl and add some of the hot soup liquid to it.
  • Add the yogurt to the bowl with the hot soup liquid. Whisk or stir it together until it's well combined.
  • Gradually pour the tempered yogurt mixture back into the soup pot while stirring constantly.
  • Keep stirring the soup for a minute or two to make sure the yogurt is evenly distributed throughout the soup.

This process of tempering the yogurt with hot soup liquid helps to slowly bring the temperature of the yogurt up and prevent it from curdling. Do not add the yogurt directly to the hot soup, as the sudden temperature change can cause the yogurt to curdle and separate.

Can I Use Greek Yogurt In Turkish Yogurt Soup?

Yes, you can use Greek yogurt in Turkish yogurt soup. Greek yogurt has a similar consistency to Turkish yogurt. However, strain the Greek yogurt first to remove any excess liquid and make it thicker. Because Turkish yogurt has a thicker consistency. You can strain the Greek yogurt using cheesecloth or a fine mesh strainer. Once the Greek yogurt has been strained, you can use it in place of the regular yogurt in the recipe.

How To Serve Turkish Yogurt Soup?

Turkish yogurt soup can be served hot as a starter or a light meal, especially during the colder months. Serve the soup hot in bowls, garnished with fresh herbs such as mint or parsley, and a drizzle of melted butter. You can also serve the soup with a slice of fresh bread or some Turkish pide bread on the side. For a heartier meal, you can add cooked chickpeas or shredded chicken to the soup. Turkish yogurt soup is goes well with a salad or some roasted vegetables.

Here are our delicious recipes that you can serve with Turkish Yogurt Soup:

How To Store Turkish Yogurt Soup?

To store Turkish yogurt soup, allow it to cool to room temperature and then transfer it to an airtight container. Refrigerate the soup immediately and consume it within 3 days. Make sure to cover the soup tightly to prevent any contamination or spoilage.

Can Turkish Yogurt Soup Be Frozen?

It's not recommended to freeze Turkish yogurt soup. Because the yogurt may curdle and the texture may become grainy.

Yogurt has a tendency to separate and become grainy when frozen and thawed. So, avoid freezing dishes that contain yogurt. If you have leftover Turkish yogurt soup, store it in an airtight container in the refrigerator and consume it within a few days.

How To Reheat Turkish Yogurt Soup?

To reheat Turkish yogurt soup:

  • Warm the soup completely over medium heat, stirring occasionally.
  • Be careful not to boil the soup. This can cause the yogurt to separate and curdle.
  • Once the soup is heated through, remove it from the heat.
  • Taste the soup and adjust the seasoning as necessary with salt and pepper.
  • Serve the soup hot in individual bowls, garnished with fresh herbs and a drizzle of melted butter.

If you are reheating frozen Turkish yogurt soup, thaw it in the refrigerator overnight before reheating it on the stovetop. Make sure to stir the soup occasionally to prevent the yogurt from curdling.

Recipe byPetite Gourmets

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