Creamy Turkish Yogurt and Rice Soup

Instructions

1. 1

   Wash the rice. In a pot, bring water and rice to a boil over medium-high heat. Cook for 12 minutes until the rice grains are soft but not mushy. Watch for boil-over.

2. 2

   In a medium bowl, vigorously whisk the yogurt, egg yolk, and flour together until completely smooth and free of lumps.

3. 3

   Tempering: Slowly ladle 2 cups of hot rice water into the yogurt mixture while whisking constantly to prevent the yogurt from curdling.

4. 4

   Reduce heat to low. Slowly pour the tempered yogurt mixture back into the pot, stirring the soup continuously to avoid scorching or separation.

5. 5

   Simmer the soup on low heat for 5 minutes, stirring constantly until it thickens slightly and bubbles gently. Do not let it boil vigorously.

6. 6

   In a small pan, melt butter over medium heat until sizzling. Add dried mint and stir for 10 seconds until fragrant and slightly dark. Off heat.

7. 7

   Turn off the soup heat, stir in salt. Ladle the soup into bowls, drizzle the hot mint butter on top, and serve immediately.