- Named “Yayla Çorbasi” in its Turkish original cuisine, rice and yogurt soup is a well-known dish all around Persia.
- It’s a perfect dish for Ramadan iftars’ since it’s rich in protein, vitamins and natural antioxidants.
- This soup was the formal meal for military soldiers for the period of Ottoman rule, during early twentieth century, because it is nutritious and rich in carbohydrates, generating energy for longer times.
¾ cup AbuKass rice
2 cups drinking yogurt
8 cups water or chicken broth
⅓ cups fresh mint leaves (chopped well)
2 cucumbers peeled and minced
Salt and black pepper as desired
- Heat water or broth in cooking pan, add rice and cook on low heat for 15 minutes or until rice is about to mature.
- Meanwhile, peel and mince cucumbers, sprinkle with salt and leave for 15 minutes, then rinse well and drain.
- Beat eggs in a large bowl, add yogurt , fresh mint and cucumber then add hot water gradually, keep stirring gently, then transfer mixture to saucepan and stir on low heat (without boiling) until the mixture becomes cohesive and thick. Leave aside.
- When you reheat add dry mint.
This natural colored dish needs no further garnish. But you can decorate with fresh or dried mint.