Yoghurt and rice soup with mint butter (Yayla çorbası)

1. Rinse the rice and simmer it in the stock for 15-18 minutes until very soft.

2. In a bowl, whisk the yoghurt, egg yolk and flour until smooth.

3. Temper the mixture by gradually adding hot soup, a ladle at a time, so the yoghurt doesn't curdle.

4. Pour the tempered mixture back into the soup, stirring constantly, bring to the boil over low heat while stirring, then simmer for 3-4 minutes; season with salt.

5. Melt the butter, crumble in the dried mint and heat for a few seconds.

6. Ladle the soup into bowls and drizzle the mint butter on top.

Tip: The name means highland soup. The key is patient tempering and constant stirring – that keeps it silky. Hot in winter, lukewarm in summer, it's always welcome.