Yayla Çorbası

A comforting highland yogurt and rice soup tempered with eggs and finished with a mint-butter drizzle.

Ingredients

• 1 kg fresh mussels
• 1 cup simit rings
• 2 tsp minced garlic
• 1/2 tsp ground cumin
• 1/4 cup unsalted butter
• 1 cup eggplant, sliced
• a handful of fresh mint, chopped
• plain yogurt, to taste
• 500ml chicken stock
• 1 tsp Aleppo pepper

Instructions

1. 1

   Heat olive oil in a large pot over medium heat and cook the finely chopped red onion and minced garlic gently until soft and fragrant.

2. 2

   Stir in the ground sumac and dried mint, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the beef sirloin and eggplant, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the beef sirloin is tender, about 25 mins.

6. 6

   Stir in the pide bread and continue simmering for a few minutes more, until heated through.

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