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 😉
1c orzo (arpa sehriye)
1 chicken buillion cube
1 heaping tbsp butter
2 c yogurt
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.