Yayla Yogurt Soup

Ingredients

• 400 g yoğurt · 244 kcal
• 60 g pirinç (kuru) · 216 kcal
• 1 yumurta · 72 kcal
• 20 g un · 74 kcal
• 1 yemek kaşığı zeytinyağı · 133 kcal
• Kuru nane, tuz

Method

1. Required equipment: A medium-sized pot, a mixing bowl, a whisk, and a ladle.
2. Add 4 cups of water and 60 grams of rice to the pot.
3. Turn the stove to medium heat and boil for about 15 minutes until the rice is soft.
4. In a separate bowl, whisk 400 grams of yogurt, 1 egg, and 20 grams of flour until smooth.
5. Take a ladle of hot water from the pot and slowly add it to the yogurt mixture in the bowl while stirring (tempering).
6. Slowly pour the tempered yogurt mixture into the pot while stirring constantly.
7. Cook over low heat for 5 minutes, stirring constantly, until the soup thickens slightly.
8. Remove from heat before it starts boiling to prevent the yogurt from curdling.
9. Lightly heat 1 tablespoon of olive oil and dried mint in a small pan.
10. Drizzle the mint-infused oil over the soup and serve.

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