This simple but delicious yoghurt based soup also known as Yayla Corbasi, is one of the most popular soups in Turkey, flavored with dried mint and paprika flakes. Traditionally long grain white rice is used in the recipe, but in this recipe, I have used bulgur wheat instead. I first came across this recipe while watching a cooking show on T.V and it immediately intrigued me, so I decided to give it a try without giving a second thought. It so amazing how the mild, plain taste of yoghurt is magically transformed into something completely different, delicious with the addition of garlic and red pepper flakes infused butter. Hope you would also give it a try once.
250 grams cooked chicken (cubed or shredded)
4 cups chicken stock
1 cup water
1/4 cup bulgur wheat (or you can use rice)
1 cup full-fat plain yogurt
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
2 teaspoons sweet paprika
1/8 teaspoon cayenne pepper
3 tablespoons finely chopped mint (Or use dried mint)
Lemon wedges, for serving
1) Bring the water to a boil in a medium saucepan. Add the bulgur wheat, cover and cook over low heat until barely tender, about 15 minutes.
2)Take medium sauce pan and bring the chicken stock to simmer. Take a large pot, whisk together the yogurt, egg yolk, and flour, now slowly add the heated stock, whisking after each small addition to incorporate. Heat to a simmer.
3) Add in the bulgur wheat and chicken pieces. Season with salt and pepper and keep warm over low heat.
4) Melt the butter in a small frying pan. Add the garlic, paprika and cayenne and cook over moderate heat until fragrant, about 2 minutes. Ladle the soup into bowls, swirl in the garlic paprika butter on top, sprinkle with mint and serve with lemon wedges.