Yayla Çorbası — Yoghurt and Rice Soup

Ingredients

• Half a cup rice
• 1.5 litres water or chicken stock
• 2 cups yoghurt
• 1 egg yolk
• 1 tbsp flour
• 2 tbsp butter
• 1 tsp dried mint
• Salt

Method

1. Rinse the rice and cook it in the water until the grains are soft.
2. Whisk the yoghurt, egg yolk and flour in a bowl until smooth.
3. Temper the mixture with a ladleful of the hot liquid.
4. Pour it back into the pot, stirring constantly and keeping the heat low so it does not split.
5. Add salt and cook for another 5 minutes, just short of boiling.
6. Warm the mint in the butter, drizzle over the soup and serve hot.