Yayla Çorbası (Yogurt and Rice Soup)

🛒 Ingredients

• Water 188 g · 0 kcal
• Plain full-fat yogurt 100 g · 60 kcal
• Short-grain rice, uncooked 20 g · 70 kcal
• Egg yolk 5 g · 15 kcal
• All-purpose flour 5 g · 18 kcal
• Dried mint 1 g · 4 kcal
• Unsalted butter 5 g · 36 kcal

👨‍🍳 Instructions

1. Rinse the rice thoroughly under cold water and then cook it in a pot with 188g of water until tender; set aside to cool slightly.
2. In a separate bowl, whisk together the yogurt, egg yolk, and flour until the mixture is smooth and free of lumps.
3. Gradually temper the yogurt mixture by adding a ladleful of the warm rice cooking liquid, whisking continuously to prevent curdling.
4. Slowly pour the tempered yogurt mixture into the pot with the cooked rice and any remaining water, stirring continuously to combine.
5. Bring the soup to a gentle simmer over medium heat, stirring frequently to prevent curdling, and cook for 5-7 minutes until slightly thickened.
6. Season the soup with salt to taste, ensuring it is well combined throughout the dish.
7. In a small pan, melt the butter and gently fry the dried mint until fragrant, about 30 seconds.
8. Pour the hot mint-butter mixture over the simmering soup and stir it in just before serving for a final aromatic touch.