Yayla Corbasi (Turkish Yogurt and Rice Soup)

Yayla Corbasi, or highland soup, is a creamy Anatolian classic made with rice, yogurt, and a sizzling mint butter topping. It is light enough for a starter but comforting enough to eat as a full meal on a cold day.

Ingredients

• 1/3 cup short-grain rice
• 4 cups chicken or vegetable stock
• 1 1/2 cups plain yogurt
• 1 egg
• 2 tbsp all-purpose flour
• Salt, to taste
• 2 tbsp unsalted butter
• 1 tbsp dried mint
• 1/2 tsp paprika

Instructions

1. Cook the rice
   In a pot, bring the stock to a boil, add the rice, and simmer for 15 minutes, until tender.
2. Temper the yogurt
   In a bowl, whisk the yogurt, egg, and flour together until smooth. Ladle a cup of the hot stock into the yogurt mixture, whisking constantly to temper it.
3. Combine
   Slowly pour the tempered yogurt mixture back into the pot, stirring constantly. Simmer over low heat for 8-10 minutes, stirring often, until the soup thickens slightly. Do not let it boil, or the yogurt may curdle. Season with salt.
4. Make the mint butter
   In a small pan, melt the butter over medium heat. Add the dried mint and paprika, and cook for 30 seconds until fragrant.
5. Serve
   Ladle the soup into bowls and drizzle with the hot mint butter just before serving.