Yayla Soup

Directions

• Wash the rice.
• Put water and rice in a pot, boil until rice is almost cooked.
• Prepare the liaison (binding mix): In a separate bowl, whisk together yogurt, egg, flour. (This mix will act as your “liaison” – a binding agent that will give the soup its creamy body and texture.)
• Temper the liaison: Slowly add a few spoonful of hot rice water into the yogurt-egg-flour mix while whisking constantly. It gradually raises the temperature of the liaison so the egg doesn’t cook too quickly.
• Slowly pour the tempered mix back into the pot with the rice, whisking gently.
• Keep the heat low to medium – do not let it boil.
• Stir constantly until the soup thickens slightly and becomes silky.
• In a small pan, melt butter and add dried mint. Let it sizzle gently.
• Pour the mint butter over the soup as a final aromatic touch.