Yayla Soup (Yayla Çorbası) — Turkish Yogurt, Mint, and Rice Comfort Soup

• 60 gshort-grain rice (rinsed until water runs mostly clear)
• 900 mlwater
• 300 gplain whole-milk yogurt (unsweetened)
• 1egg yolk
• 12 gall-purpose flour (about 1 tbsp)
• 6 gsalt (about 1 tsp fine salt)
• 25 gunsalted butter
• 3 tspdried mint
• 1 tspAleppo pepper (or mild Turkish red pepper flakes)
• 10 mllemon juice (about 2 tsp, optional for extra tang)

Instructions

1. 1

   Rinse the rice in a fine sieve under cool water until the runoff is mostly clear, then drain well. Add the rice and 900 ml water to a pot and bring to a gentle boil over medium-high heat.

2. 2

   Reduce heat to medium-low and simmer the rice for 18–22 minutes, stirring occasionally so it does not stick to the bottom. The rice should be very tender and the liquid slightly starchy, which helps the soup feel silky.

3. 3

   While the rice cooks, whisk the yogurt, egg yolk, and flour in a bowl until completely smooth with no lumps. This mixture is the soup’s thickener, so take an extra minute to whisk thoroughly for a velvety finish.

4. 4

   Temper the yogurt mixture to prevent curdling: ladle about 150 ml of the hot rice-cooking liquid into the bowl while whisking constantly. Add a second ladle (another ~150 ml) and whisk again until the mixture is warm and fluid.

5. 5

   Lower the pot heat to low, then slowly pour the tempered yogurt mixture into the pot while stirring continuously. Keep the soup below a simmer and stir for 6–8 minutes until it thickens slightly; do not let it boil, as boiling can split the yogurt.

6. 6

   Stir in the salt and the lemon juice, if using, and heat for 1–2 minutes to meld the flavors. If the soup is thicker than you like, add 50–100 ml hot water and stir until it reaches a light, spoon-coating consistency.

7. 7

   Make the mint butter: melt the butter in a small pan over medium heat until it foams, about 1 minute. Add the dried mint and Aleppo pepper, cook for 20–30 seconds until fragrant, then immediately remove from the heat so the mint does not burn.

8. 8

   Ladle the soup into bowls and drizzle each serving with the hot mint butter. Let it stand for 2 minutes before serving so the mint aroma blooms and the soup settles into its classic, creamy texture.