From Anatolia's simple yet hearty cooking tradition, this flour soup is made by toasting flour in butter, then adding milk and water. With few ingredients and a short preparation time, it is a practical soup to put on the table quickly on cold winter days.
Melt the butter and add the flour. Stir continuously over low heat until the flour changes color slightly.
Gradually whisk the lukewarm water and milk into the toasted flour. Keep whisking until there are no lumps, then bring to a boil.
Add the salt and cook over low heat for another 5 minutes. It should thicken enough to lightly coat the back of a spoon.
Ladle the hot soup into bowls and sprinkle with Turkish red pepper flakes and dried mint.
Important: keep the heat low and stir continuously when toasting the flour. It burns quickly and can give the soup a bitter taste. As the recipe contains milk, those sensitive to lactose can replace the milk with water, although the consistency will be a little thinner.
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