Yayla Çorbası (Rice and Yogurt Soup with Mint)

Method

1. 1

   Simmer the rice in the stock until fully tender, about 15 minutes.

2. 2

   Whisk the yogurt, egg and flour together in a bowl until completely smooth.

3. 3

   Ladle a cup of the hot stock into the yogurt mixture, whisking constantly, to bring it up to temperature.

   💡 This tempering step is what keeps the yogurt from curdling once it hits the pot.

4. 4

   Stir the tempered yogurt back into the pot and warm gently over low heat, whisking often, for 8 minutes without letting it boil.

   💡 A hard boil is the one thing that will split this soup — keep it just below a simmer.

5. 5

   Season with salt to taste.

6. 6

   Melt the butter in a small pan, stir in the dried mint until fragrant, and swirl over each bowl to serve.