Yogurt Soup

Put 4 cups of water and rice in a pot and boil until rice gets tender (according to package instructions).

Mix yogurt, egg yolk, and flour in a bowl. And when rice is done, pour the yogurt mixture into the pot. But be careful on this. You don’t want to curdle the yogurt or cook the egg – you need to temper it. Take a ladle of the rice water and pour it into the yogurt mixture, mix it quickly. Do this a couple more times and when the mixture gets warm enough, pour it into the rice pot slowly and stir continually at the same time.

Keep stirring a few minutes and then leave it to boil. Do not cover it, or it might boil over. It will be done after boiling for about 10 minutes. Add salt as a final step here.

For the sauce, heat butter in a pan over medium heat. Add dried mint when the butter melts, mix to combine, then pour it either into the whole pot of soup or you can drizzle it over the soup in your individual serving bowls.

Note: If you aren’t careful about the following tips, your soup doesn’t have the right consistency and precipitates.

* Don’t forget to warm/temper the yogurt mixture before pouring it into the pot.
* Add salt as a final step, not at the beginning or during boiling.