Vegan Yayla Corbasi - Turkish Rice Soup

Turkish fast food. This soup is prepared in no time and offers an authentic taste!

In this country, soups with yogurt are more commonly known as cold bowls. But Turkish cuisine shows us that warm yogurt soups are also a real pleasure for the taste buds. The classic Turkish rice soup consists, in addition to its namesake - rice - mainly of yogurt, mint and other spices. In the original version, the classic flavor comes from egg. In the vegan option, this flavor is created by Kala Namak, Indian black salt. However, this is added only in the plate, because the sulfurous flavor disappears when the heat is too strong. As a side dish, I recommend fresh flatbread.

For 4 servings you need:

For the soup:

• 100g basmati rice

• 1L water

• Salt

• 400g soy yogurt, unsweetened

• 2 tbsp. flour

• 1 tbsp. Alsan

• 2 tsp. mint, dried

• 1 tsp. paprika powder

For serving:

• Kala Namak

Preparation:

1. Wash the rice in a colander until the water runs clear.

2. Then put it in a pot with 1 liter of salted water and boil it until soft.

3. Heat the alsan in a pan and fry the mint and paprika in it.

4. Mix the soy yogurt with the flour and stir in the sautéed spices.

5. Then add the yogurt mixture to the rice, mix everything well and let it boil again.

6. Put the Yayla Corbasi in a deep plate and sprinkle with Kala Namak.

Enjoy!