← Nouns Cooking · Lebanese & Turkish

Ingredients

• 75 g long-grain or short-grain rice, rinsed
• 1.2 l vegetable stock or water
• 400 g thick plain yogurt
• 1 egg yolk
• 2 tbsp Plain (all-purpose) flour
• 1 tsp Salt
• 30 g Butter
• 1 tbsp Dried mint
• 1 tsp pul biber or paprika

Method

1. Simmer the rice in the stock for 15 min until very soft.
2. Meanwhile, whisk the yogurt, egg yolk, flour and salt together in a bowl until completely smooth.
3. Turn the heat to low. Whisk a ladle of the hot stock into the yogurt mixture, then another and another, to warm it gently.
4. Pour the warmed yogurt into the pot in a thin stream, stirring all the time. Keep stirring in one direction over low heat for 6–8 min until the soup thickens slightly and just starts to bubble; do not let it boil hard or it may split.
5. Melt the butter in a small pan, add the mint and pul biber and sizzle for 30 seconds. Drizzle it over the soup in bowls and serve.

Tips

• The flour and yolk stop the yogurt curdling, so do not skip them, and keep the heat gentle.
• Check your stock is vegetarian; the soup does not freeze well, as the yogurt separates.

Sources

Written in our own words after cross-checking these recipes:

Ozlem's Turkish Table Give Recipe