Yayla Corbasi
(Yoghurt Soup)
-
- 50 grams flour
- 1.5 Litres beef or chicken stock
- 70 grams rice
- 250 grams yoghurt
- 60 grams butter or margarine
- 1 egg yolk
- Salt
- Dry mint
- Cayenne pepper
Place rice in stock and boil until rice is soft.Brown flour in butter and
gradually add rice and stock, stirring constantly. Lightly whisk yogurt and
egg yolk. Add to soup mixture gradually, stirring constantly. Cook until
ready to boil. Add salt and mint, remove from heat. In a small pan melt a
tablespoon of buttter and add cayenne pepper. Brown lightly and pour over
soup. Stir through and serve.
From the "Kanaat Restaurant," Uskudar, Turkey
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