Yayla Çorbası

Ingredients

• 200 gyogurt
• 80 grice
• 1 tbspflour
• 1 Lwater
• 2 tbspbutter
• to finishdried mint
• to tastefine sea salt

Method

1. In a medium-sized pot, combine 80 g of rice with 1 L of water. Place the pot over medium heat and bring the water to a gentle boil. Stir occasionally to ensure the rice doesn't stick to the bottom. Cook the rice until it becomes tender and the grains are soft, which should take about 15-20 minutes. The water will become slightly cloudy as the starches release.
2. While the rice is cooking, prepare the yogurt mixture. In a separate bowl, whisk together 200 g of yogurt with 1 tbsp of flour until smooth and no lumps remain. This mixture will thicken the soup and give it a creamy texture.
3. Once the rice is tender, lower the heat to prevent the soup from boiling vigorously. Gradually add the yogurt mixture to the pot, stirring continuously to prevent curdling. The soup should become creamy and slightly thickened as the yogurt mixture is fully incorporated.
4. In a small pan, melt 2 tbsp of butter over low heat. Once the butter is melted and begins to foam, add a generous pinch of dried mint. Stir the mint into the butter, allowing it to infuse and release its aroma without burning. The butter should take on a light golden color and a fragrant minty smell.
5. Pour the mint-infused butter into the soup pot, stirring well to combine. This will add a rich, aromatic layer to the soup. Taste the soup and add fine sea salt to your preference, keeping in mind that the flavors should be balanced and not overly salty.
6. Let the soup simmer gently for a few more minutes to allow the flavors to meld together. The final texture should be smooth and creamy, with the rice fully cooked and the mint flavor subtly present. Serve the Yayla Çorbası hot, with a sprinkle of additional dried mint if desired, and enjoy it as a comforting dish perfect for sharing.