Soup

Yayla Çorbası

A velvety yogurt-and-rice soup stabilized with egg and rice flour and finished with mint butter.

What you’ll need

• yogurt: 600 g
• rice: 180 g
• egg: 1 pc
• rice flour: 35 g
• water: 1400 ml
• butter: 50 g
• dried mint: 6 g
• salt: 10 g

How to make it

1. Rinse the rice, add 1200 ml water, and gently boil for 15-18 minutes until tender. Do not drain the starchy liquid.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.