A classic Anatolian soup thickened with yogurt and egg and made hearty with rice, then finished with toasted mint butter. Its balance of warm and refreshing flavors makes it welcome at the table in any season.
Put the rinsed rice and water in a pot and simmer over low heat until the grains are tender.
Whisk the yogurt, egg yolk and flour in a bowl until smooth and lump-free.
Gradually whisk a few ladles of hot soup liquid into the yogurt mixture to bring it up to temperature. Important: This prevents the mixture from curdling.
Slowly pour the tempered yogurt mixture into the soup, stirring constantly. Heat over the lowest setting without letting the soup boil, then season with salt.
Melt the butter in a small pan and toast the mint for a few seconds. Drizzle it over the soup and serve. Caution: Do not burn the butter; remove the pan from the heat before the mint darkens.
Important: To temper the yogurt mixture, slowly whisk in a few ladles of hot soup to bring it up to temperature, then stir the mixture back into the pot. Skipping this step can cause the yogurt to curdle. After adding it, heat the soup while stirring, but do not let it boil. Contains egg and milk (yogurt).
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
