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Yoghurt Soup    Veg  HT  SP  Turkish  45mins


Turkish Name: Yayla Corbasi


Serves 4-6    Hot  Vegetarian  Soup  Turkey  Europe  Asia



50g/2oz Rice 

960/32fl.oz. Water


3 tbsp Plain Flour

420ml/14fl.oz. Yogurt

1 Egg

25g/1oz Butter

1 heaped tbsp freshly chopped Mint




1. Place the rice in a saucepan together with the water and salt, bring to the boil then reduce the heat to medium and cook for 20 minutes or until the rice is tender. 


2. Place the flour, yogurt  and egg in a small bowl and blend well.


3. Add a 3 tablespoons of the hot liquid from the soup to the yoghurt mixture and blend well.


4. Gradually add the yogurt mixture to the saucepan of soup, mixing well then raise the heat and bring to the boil stirring constantly.


5. Reduce the heat and simmer for 10 minutes. 


6.  Meanwhile, melt the butter in a small saucepan, add the mint, stir a couple of times then remove from heat.


7. To serve - transfer the soup to a serving dish and slowly drizzle the mint mixture over the soup. Serve immediately.





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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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