Yayla soup
20 minutes
Turkish rice soup
Ingredients
| 500ml | water |
| 100g | rice |
| 1 tbsp | flour |
| 1 | egg yolk |
| 200g | yoghurt |
| 1 tsp | salt |
| 1 pinch of | freshly ground pepper |
| 80g | butter |
| 1 tsp | dried mint |
| - | garnish with a pinch of chilli flakes (Pul biber) |
Preparation
Put rice and water in a pan, cover and cook for 15-20 minutes until soft. Remove from the stove and add the remaining water.
Stir yoghurt, egg and flour in a separate bowl. Stir in a few ladles of hot water from the pan to maintain the temperature and ensure that the yoghurt and egg do not curdle.
Pour the yoghurt and egg mixture into the pan and stir in. Leave the soup to simmer for another 5-6 minutes over a medium heat, stirring continuously. Add salt and pepper to taste. Remove from the stove.
Melt some butter in a small saucepan, add dried mint and wait for the butter to foam. Add some mint butter to each of the soup dishes and serve with fresh flatbread.
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Tip:
Do not place a lid over the soup after cooking as otherwise the soup could curdle!
