Yayla Corbasi

Sometimes, regardless of the weather, you crave something.

Today, it was yayla corbasi for me!  Despite the hot weather, I was dying for some soup!  This one happens to be a favorite of mine, featuring egg and yogurt (of all things)!  Also, it was a good way to make use of that leftover water I strained out of the pasta I boiled earlier.

Yeah, that’s a thing!

As is true to form, I don’t measure anything…so this is just an approximation 😉


~7c water

1c orzo (arpa sehriye)

1 chicken buillion cube

1 heaping tbsp butter

2 c yogurt

1 egg

2 tbsp flour

Drizzle of olive oil

salt (to taste)

dried mint (to taste)


1. Put approximately 6c water in a pot and bring it to a boil.  Cook orzo noodles in the water with a pinch of salt and a drizzle of olive oil.  If available, use whatever leftover water you have from boiling noodles too, nixing the added salt and oil. Cook until the orzo is soft.

2. Add butter and bullion to the boiling water, making sure it is thoroughly dissolved.

3. Temper flour with 0.5c cold water, or enough to make a slurry. Mix water slowly into the flour, making sure to eliminate clumps.  Once the slurry is prepared, add spoonfuls of the hot soup water slowly to the slurry, bringing up the temperature.  After 2 or 3 spoonfuls/stirs, slowly pour the mixture into the pot, stirring well as you do (this also prevents clumps).  Let it boil for a few minutes.

4. Whisk together yogurt and egg very well.  Add approximately 0.5c of cold water to the yogurt and egg, diluting to a slurry. Again, make sure that everything is homogenous! Add spoonfuls of the hot soup water to the yogurt mixture, stirring well (I use the big mixing spoon for this).  After 3 or 4 (large) spoonfuls, pour the mixture into the pot, stirring well. Let it boil again.  This time, it should produce foam.  Boil for only a few minutes.

5. Turn off the heat, and add salt and dried mint to taste.

Afiyet olsun!


An actually palatable green lentil soup!

Green lentil soup lovers of the world, forgive me.

I really don’t like green lentil soup.

Well,  the one instance I ate it out of a Progresso can I didn’t.  I was scarred after that…

I am all about that red lentil,  though.  All day.  Every day.  It’s so versatile! Don’t even get me started on the lentil patties, mmmmm!

Today we made a green lentil soup that (at first I was iffy about but later…) I actually liked! It feels more like a winter soup (thick, warm, stick to your bones kind)… But with the chill the rain brought to is today,  the warmth was very much welcome!


2c green lentils, washed and drained (twice!)
1/2c orzo or Turkish vermicelli (fine egg noodle)
Approx 3c hot water
1.5 tbsp flour
1 chicken bullion cube
2 tbsp sunflower (or anything but olive) oil
2 tbsp margerine
2+ tbsp dried mint (as you like it)
Salt to taste

1. After cleaning, put lentils in a large pot with the hot water.  Boil until the lentils are softened (approx 20 min).  Add the orzo/vermicelli and chicken buillion, and cook until everything is soft and the water is nearly cooked out (another 10 mins).  Add 1/2c water at a time if needed to completely cook the lentil.
2. Add milk until the soup is at the consistency you prefer (for this recipe I would use a good 4 or 5c+).  Bring it to a slow boil and let the flavors meld. Add some initial salt to taste.
3. Temper the flour (add small amounts of cold water to a dish with the flour.  Mix it together so that it isn’t lumpy,  making a slurry.  Add a few spoons of the hot soup liquid to the slurry so that it acclimates and doesn’t clump upon hitting the heat) and mix into the soup. Continue mixing until it begins to thicken (a few minutes at most).  You can add more flour in this manner until you are happy with the consistency. Check for saltiness and add if needed.
4. Melt the butter and add the oil together in a separate sauce pan.  Once the butter/oil is sizzling,  add the the mint.  Once it is aromatic (less than a minute),  pour into the soup pot and gently mix, forming swirls of sauce at the top (if preferred, you can add this as a garnish when serving).

Afiyet olsun!

Whey soup/ Peynir suyu corba

Last weekend I made a gallon-of-milk worth of biberli lor!  This left me with about 10 cups of whey (the yellowish liquid remaining after cheese is made)!  Never wanting to waste, I asked my mother-in-law what I could do with this peynir suyu (cheese juice) and she advised I make a soup.  I wasn’t sure what kind of soup I could make with this slightly acidic, dairy flavored juice…. so she gave me this recipe.  While the hubby insists it doesn’t taste just like the original*, I adore it…dare I say, I eat enough for both of us.  Following in turkish tradition, I don’t know exactly what the measurements are for this soup- I simply eye-ball it, but I will try to guess the measurements for those who aren’t accustomed to “approximate cooking”.

Whey soup with all the extras

*When I made lor cheese the first time, I used vinegar to precipitate the cheese proteins, which results in a vinegary whey.  On separate occasions I used lemon juice and citric acid (from a cheese making kit), respectively…both resulted in a sweeter whey that does taste like the mom-authentic version :).  I’m just incredibly lazy to ream seven or eight lemons….


  • 3-4c whey
  • 3tbsp flour
  • 1 heaping tbsp butter
  • vermicelli or cappelini, broken into 3 segments
  • salt to taste
  • black pepper to taste
  • 1 chicken buillion cube (optional)
  • other optional ingredients include:
    • spinach
    • mushroom
    • garlic


  1. Pour the whey into a pot and bring it to a soft boil.
  2. Add optional spinach/ mushroom and vermicelli/cappelini, boiling until cooked
  3. In a separate pan, add butter and melt (cook the garlic with the butter if you opted for garlic). Add flour and mix well, forming a yellow paste.
  4. Take a ladle-full of hot whey from the pot and pour it in the pan with flour, whisking thoroughly and adding more whey by the ladle-full until dissolved (the paste will because goopier and goopier, until it is completely smooth).
  5. Pour the flour/butter/whey concoction into the main pot, whisking thoroughly to keep clumps out.  Let the soup simmer until thick.
  6. Add salt to taste before serving, sprinkle the bowl with black pepper as desired.

Afiyet olsun!