Yogurt or Yayla Soup
2lt of Water or Chicken/Meat Stock
80gr of Flour
80gr of Rice
2 Egg Yolks
750ml of Greek or Turkish Yogurt
3 tablespoons of Butter
2 tablespoons of Dried Mint
How to prepare
Place the water or stock in a large pan, add the rice bring up to a boil and then simmer on a low heat.
In a bowl, beat the egg yolk, flour and yogurt together.
Slowly add a soup ladle of stock into the egg mix constantly stirring.
Now add the egg mixture into the remaining stock and rice mixture and allow to simmer for 10 minutes.
Just before you turn off the heat add the dried mint and cook for 1 minute.
Pour melted butter over the soup bowls before serving.