Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
To make this rich and creamy soup, a riff on Yayla Çorbasi from the mountain meadows of northern Turkey, cookbook author Yasmin Khan seeks out the best quality whole-milk yogurt. It’s the star of the dish, so it’s gotta be good! This recipe comes from Khan’s book, Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus, and it’s guaranteed to soothe. Heating up the yogurt slowly with the hot rice and broth mixture ensures it won’t split.
