Yogurt Soup

Yayla çorbası

Prep. Time: 5-10 min.   

Cook. Time: 35-45 min.

For 6 persons we will need:

50 g rice

50 g yogurt

2 eggs

50 g butter

½  lemon

2 t.sp. dried mint

2 tbl.sp. flour

1 t.sp. salt

 Preparation:

Boil 1.5 litres of water (you can use chicken or meat stock instead of water)

Wash and drain the rice, add to the boiling water and leave to simmer.

Put  2 eggs yolks in a mixing bowl. Add flour, yogurt, lemon juice and blend. 

Dilute the mixture with a little water and beat until smooth.

Strain the egg, flour and yogurt mixture to remove any lumps.

When the rice grains are tender, stir in the yogurt mixture. 

Stir and leave to simmer for a few minutes. When slightly thickened add salt and turn off the heat.

Melt butter in a frying pan and stir in dried mint. 

Stir briefly and add to the soup.

Serve the soup in a tureen laced with a sauce of melted butter with red pepper.

Bon appetite! J