Yayla Soup

A silky Anatolian yogurt soup with soft rice, tempered with egg and flour and finished with dried mint butter. Comforting on cold days or as a light start to dinner.

Ingredients

• 400 g whole-milk yogurt
• 70 g (1/3 cup) white rice
• 50 g (1) egg
• 25 g (2 heaped tbsp) all-purpose flour
• 1100 g water
• 25 g butter
• 5 g dried mint
• 9 g salt

Instructions

1. 1

   Rinse and drain the rice, put it in a pot with the water and bring to a boil; lower the heat and simmer with the lid ajar for 15-20 minutes until the rice is very soft.

2. 2

   In a bowl, whisk the yogurt, egg and flour until completely smooth and lump-free.

3. 3

   Temper the yogurt mixture by whisking in 2-3 ladles of the hot cooking liquid, one at a time; this keeps the yogurt from curdling.

4. 4

   Pour the tempered mixture into the pot in a thin stream while stirring constantly. Cook over medium heat, stirring in one direction, for 8-10 minutes until it comes to a boil and thickens; add the salt.

5. 5

   Melt the butter in a small pan, add the dried mint and sizzle for 20-30 seconds, then drizzle over the soup once ladled into bowls.

Nutrition

Per serving