Yayla Çorbası

Rinse the rice, pour in 500 ml water and cook covered over low heat for 15–20 minutes, until the grains are tender.

In a separate bowl, whisk together the yogurt, flour, and egg yolk until smooth and lump-free.

Add 3–4 ladles of the hot liquid from the rice to the yogurt mixture, stirring thoroughly each time to temper it and prevent the yogurt from curdling.

Pour the mixture into the pot with the rice in a thin stream, whisking constantly. Cook over medium heat for 5–6 minutes, without letting it come to a hard boil.

Season the soup with salt and black pepper to taste and remove from the heat. Once the yogurt is added, don't cover the pot, so the soup doesn't curdle.

In a small pan, melt the butter, add the dried mint, and warm for 30–60 seconds, until the butter foams and turns fragrant.

Ladle the soup into bowls, drizzle with the mint butter, and sprinkle with red pepper flakes if desired; serve hot.