Yayla çorbası
Turkish yogurt soup with rice and herbs, served hot
Yayla çorbası is a Turkish soup made from yogurt, rice, and herbs such as mint and parsley. Sometimes chickpeas or spinach are added. It is served hot and is a common dish in Turkey, with similar versions found in neighboring Middle Eastern countries.
- A Turkish soup made with yogurt, rice, and herbs
- Served hot and often thickened with flour and egg
- Variations found in Iraq, Iran, and Armenia
- Iraqi Boushala uses Swiss chard and dill
- Sometimes includes chickpeas or spinach
What is Yayla çorbası?
Yayla çorbası is a soup from Turkey that uses yogurt as its base, giving it a tangy and creamy character. Rice is cooked in the soup, making it filling, while herbs like mint and parsley add freshness and aroma. Sometimes spinach or chickpeas are included, and flour and egg help thicken the soup. The result is a smooth, pale soup with flecks of green from the herbs. It is served hot and has a gentle, comforting taste with herbal notes.
Where does Yayla çorbası come from?
Yayla çorbası comes from Turkey, where it is a familiar part of home cooking. The name means 'highland soup' in Turkish, reflecting its roots in the countryside. Similar yogurt-based soups are found in other Middle Eastern countries, each with their own twist. In Iraq, a related soup called Boushala is made creamier and uses Swiss chard, cilantro, and a strong dill flavor. These variations show how yogurt soups have spread and adapted across the region.
How is Yayla çorbası made?
To make yayla çorbası, yogurt is mixed with flour and egg to create a smooth base. This mixture is gently heated with water or broth to avoid curdling, then rice is added and cooked until tender. Fresh herbs like mint and parsley are stirred in, and sometimes spinach or chickpeas are included for extra substance. The soup is simmered until thickened and served hot, often with a sprinkle of dried mint on top.
How and when is Yayla çorbası eaten?
Yayla çorbası is eaten as a starter or light meal in Turkey and neighboring countries. It is served hot, often at home or in restaurants, and can be enjoyed at any time of year. The soup is mild and soothing, making it a popular choice for everyday meals. There are no special accompaniments or rituals tied to eating it, but the fresh herbs and creamy texture make it a comforting dish.
Kinds of Yayla çorbası
Across the Middle East, yogurt soups like yayla çorbası take on local flavors. In Iraq, Boushala is a creamier version with Swiss chard, cilantro, and a strong dill taste. Other regional recipes may use different herbs, add chickpeas, or include purslane. While the Turkish version is known for its balance of yogurt and herbs, each country adapts the soup to local tastes and ingredients.
What Yayla çorbası means
Yayla çorbası is a staple in Turkish kitchens, valued for its simplicity and nourishing qualities. It is not tied to any particular festival or religious occasion, but is part of everyday meals. Its popularity has led to similar soups in neighboring countries, each reflecting local preferences. The soup is a reminder of rural traditions and the use of yogurt in Turkish and Middle Eastern cooking.
Questions people ask about Yayla çorbası
What is yayla çorbası made of?
It is made from yogurt, rice, flour, egg, and herbs such as mint and parsley. Sometimes spinach or chickpeas are added.
Where does yayla çorbası come from?
Yayla çorbası is from Turkey, but similar soups are found in Iraq, Iran, and Armenia.
Is yayla çorbası vegetarian?
Yes, it is vegetarian as it contains no meat or fish, but it does include dairy and egg.
How is yayla çorbası served?
It is served hot, often as a starter or light meal, and is a common everyday dish in Turkey.
Are there regional versions of this soup?
Yes, for example, the Iraqi version called Boushala is creamier and uses Swiss chard, cilantro, and dill.
Good reading and sources
- Yayla çorbası on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Yayla çorbası", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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