Yogurt and Mint Soup (Yayla Çorbası)

Parboil the rice until half-cooked.

Whisk together the yogurt, flour and egg until smooth.

Ladle a few spoonfuls of hot broth into the yogurt mixture to temper it.

Slowly pour the yogurt mixture into the pot, stirring constantly over low heat.

Add the parboiled rice, adjust salt and cook for 10 more minutes.

Heat butter for the sauce, add mint and pepper flakes; drizzle over the soup.