Turkish Yoghurt Soup
(Naneli Yogurt Corbasi)
This rich Turkish soup makes an excellent luncheon with cucumber and arugula salad; serve hot to 6-8 people.
Bring the stock to a boil in a large saucepan, add the rice, then reduce to a simmer and cook for about 30 minutes, until the rice is soft.
In a mixing bowl, beat the egg yolks with the yoghurt and flour. Add the water and blend to the consistency of a thin batter. Gradually pour into the soup through a sieve, stirring constantly. Remove from heat.
Melt 4 Tablespoons of butter in a separate saucepan, stir in the mint leaves and cayenne, and cook til bubbly. Gently stir into the hot soup, ladle into bowls, and serve immediately.