Yayla Soup (Yayla Çorbası) — Turkish yogurt, mint, and rice soup

• 70 gshort-grain rice (rinsed until water runs mostly clear)
• 900 mlwater
• 6 gfine sea salt (about 1 tsp)
• 300 gplain yogurt (full-fat, unsweetened)
• 1egg yolk
• 12 gall-purpose flour (about 1 tbsp, helps prevent curdling)
• 15 mllemon juice (about 1 tbsp)
• 30 gunsalted butter
• 2 tspdried mint (Turkish dried mint if available)
• 1 tspAleppo pepper (optional but traditional in many homes)

Instructions

1. 1

   Rinse the rice and drain it well, then add it to a medium pot with 900 ml water and 6 g salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until the rice is very tender, about 15 minutes.

2. 2

   While the rice cooks, make the yogurt liaison: whisk 300 g yogurt, 1 egg yolk, 12 g flour, and 15 ml lemon juice in a bowl until completely smooth. Keep whisking until no flour lumps remain, because a smooth liaison is the key to a silky soup.

3. 3

   Temper the liaison so it does not curdle: ladle about 200 ml of the hot rice cooking liquid into the yogurt mixture in a thin stream while whisking constantly. Add a second ladle (about 200 ml) the same way, and keep the mixture warm at room temperature while you whisk.

4. 4

   Lower the pot heat to low so the rice liquid is steaming but not boiling. Pour the tempered yogurt mixture back into the pot slowly while stirring continuously, then cook for 6–8 minutes, stirring often, until the soup looks lightly thickened and creamy.

5. 5

   Make the mint butter: melt 30 g butter in a small pan over medium-low heat until it foams. Stir in 2 tsp dried mint and 1 tsp Aleppo pepper and cook for 20–30 seconds, just until fragrant, because overheating can make mint taste bitter.

6. 6

   Immediately drizzle the mint butter over the soup, reserving a small spoonful for the bowls if you like. Simmer the soup for 1 minute more without boiling, then turn off the heat and rest it for 5 minutes so the flavors round out before serving.