Meyane Soup | Elazig-Style Toasted Flour Soup

Melt the butter in a heavy-bottomed pot and add the flour. Toast over low heat, stirring constantly with a wooden spoon. The flour will clump at first, then loosen and become fluid. Around the fifteenth minute, it will turn a light hazelnut-brown color and smell slightly sweet; stop at that point.

Whisk the egg yolk with the lemon juice. Gradually whisk in two ladles of hot soup to warm the mixture. Turn off the heat, stir the tempered mixture into the pot, and sprinkle with mint.