Yayla Çorbası (Yogurt & Rice Soup with Mint)

Rinse the rice, put it in a pot with the water and a little salt, and simmer 15–20 minutes until very soft.

In a bowl, whisk the yogurt, egg yolk and cornflour together until completely smooth.

Whisk a ladleful of the hot rice water into the yogurt mix to warm it gently.

Add a second and third ladleful the same way, whisking each in — this tempering stops the yogurt curdling.

💡 Warming the yogurt slowly before it meets full heat is the whole trick to a smooth yogurt soup.

Pour the warmed yogurt mixture back into the pot of rice, whisking constantly.

Set over low-medium heat and bring to a bare simmer, stirring the whole time in one direction — never let it boil hard.

Cook gently 8–10 minutes, stirring, until the soup thickens to a silky, pourable cream.

Season with the salt and taste.

In a small pan, melt the butter, stir in the dried mint and pepper flakes, and heat a few seconds until fragrant and the butter turns red — watch it, mint burns fast.

Ladle the soup into bowls and swirl the mint butter over the top.

Serve hot, on its own or beside rice and grilled meat.