Turkish Yogurt Soup — Yayla Çorbası – Gluten-free version

👨‍🍳 Method

1. 1
   In a bowl, whisk the yogurt, egg and flour into a smooth mixture with no lumps.

   BowlWhisk
2. 2
   In a large pot, heat the stock to a gentle simmer.

   StoveLarge pot
3. 3
   Gradually add a few ladlefuls of the hot stock to the yogurt mixture, whisking, to even out the temperature.

   LadleWhisk

   💡A few ladlefuls of hot stock warm the yogurt mixture gradually, so it doesn't curdle into lumps when it meets the hot pot.
4. 4
   Pour the yogurt mixture into the pot in a thin stream, stirring constantly.

   Stove
5. 5
   Turn down to low and simmer, stirring constantly, 10 minutes, until the soup thickens slightly. Don't bring to a full boil.

   ⚙ SimmeringStove

   💡Cooked yogurt is never brought to a full boil: the flour and egg beaten into it stabilize it, but a hard boil still splits it.

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Add the rice and season with salt.
7. 7
   Heat the butter in a small pan over low heat.

   ⚙ Pan-fryingStoveFrying pan

   💡Butter and spices burn fast: use low heat, and take the pan off the heat as soon as it's fragrant.
8. 8
   Add the paprika and dried mint to the butter and stir for a minute, just until fragrant, without burning.
9. 9
   Pour the seasoned butter over the soup.
10. 10
    Serve hot, with the parsley on top.

    Ladle