Kastamonu Ecevit Soup

Ingredients

• 1/2 cup riceInstead: bulgur
• 1 cup strained yogurtInstead: strained yogurt
• 1 egg yolk
• 2 tablespoons all-purpose flour
• 5 cups water or broth
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon dried mint
• 1 teaspoon salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the rice thoroughly and drain, then place in a saucepan.

2. 2

   Add 5 cups of water and boil until the rice is tender.

3. 3

   In a bowl, whisk together the strained yogurt, egg yolk, and flour until smooth.

4. 4

   Gradually add some hot rice water to the yogurt mixture to temper it.

5. 5

   Slowly pour the tempered yogurt into the pot while stirring constantly, and bring to a simmer.

6. 6

   Melt the butter in a small pan, add the dried mint and heat gently.

7. 7

   Add salt to the soup, drizzle the mint butter on top, and serve hot.

Note. To prevent the yogurt from curdling, always temper the mixture with hot soup liquid and stir continuously until it boils.