Yayla Çorba (Soup)

In a large pot, boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.

While the rice is cooking, in a bowl, mix yogurt, egg and flour well. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl to temper the yogurt and egg. Add the yogurt and egg mixture into the pot slowly, so the egg and yogurt do not curdle. Stir very slowly. Cook for 10 more minutes.

In a frying pan, heat the butter until it starts to spit, then add the mint, and let sit for 20-30 seconds. Do not let the mint burn. Pour the butter and mint into the soup and stir.