Yayla Çorbas

Yayla Çorbas
Prepare ingredients.
Soak 500 grams chickpeas overnight in cold water. Skip this step if you use canned peas.
Drain the next day. Pour the chickpeas in a pot with enough water to cover all peas, boil and cook ...
... until soft.
Pour them into a colander to drain the hot water.
Put 1,5 liter vegetable stock in a pot.
Add 75-100 grams rice.
Cook the rice in it for about 20 minutes.
Then drain ...
... and collect the liquid. Fill the broth to 1 liter.
Put 500 ml plain yogurt into a bowl.
Add 3 egg yolks.
Add 3 tablespoons of flour.
Mix the yoghurt, the egg yolk and the flour into a paste.
Then heat the paste with the broth, ...
... stirring constantly.
Add the cooked chickpeas.
Add the rice.
Add 2 teaspoons of salt.
Add 1 teaspoon of pepper.
... and cook with stirring for about 5 minutes.
Heat 3 tablespoons of butter in a pan.
Chop mint leaves finely.
Put 2 tablespoons of chopped mit leaves into the hot butter.
Briefly sweat the mint in it.
Then transfer to a small bowl.
Drizzle over the soup ...
... and serve.


Yayla Çorbas is a smooth soup made with yogurt, chickpeas and some boild rice and tempered with the fresness of mint. That is popular in Turkey and Central Asia.


500 grams chickpea (or canned chickpea)
75 grams rice (75-100 grams)
1 liter vegetable stock (1,5 liter)
500 milliliters plain yogurt
3 eggs
3 tablespoons flour
3 tablespoons butter
2 tablespoons chopped mint leaves
2 teaspoons salt
1 teaspoon pepper powder