Minty yayla soup, tempered with yogurt and egg and thickened with rice. Served with sizzled butter, this classic Anatolian soup, with its balance of warm and refreshing, suits the table in every season.
Put the washed rice into a pot with water and boil over low heat until the grains soften.
In a bowl, whisk the yogurt, egg yolk and flour until no lumps remain.
Gradually add a few ladles of the hot soup broth into the tempering mixture little by little, whisking constantly to equalize the temperature. Important: This step keeps the tempering mixture from curdling.
Slowly add the tempered mixture into the soup while stirring, and heat over the lowest heat, without boiling, stirring constantly, then adjust the salt.
Melt butter in a small pan, sauté the mint for a few seconds, drizzle over the soup and serve. Note: Don't burn the butter, remove from the heat before the mint darkens.
Important: When adding the yogurt tempering (terbiye) to the soup, first slowly stir a few ladles of the hot soup into the tempering to balance the temperature, then mix the mixture back into the soup. Skipping this step will curdle the yogurt and make it look grainy. After adding the tempering, warm the soup by stirring without letting it boil. Contains egg and dairy (yogurt).
When adding the egg-yogurt tempering, turn the heat down to the lowest setting and keep stirring in one direction with a wooden spoon; constant movement minimizes the risk of the yogurt curdling.
Admin DadaGastro · verified in test kitchenElinize sağlık
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