"Rice soup with yogurt is the Turkish version of chicken soup: a panacea for everything from mild depression to colds and upset stomachs. If the yogurt is homemade, recovery is guaranteed, they say. This soup absolutely has to be seasoned with dried mint" (The Worldwide Gourmet)
This a soup which is made in all regions of Turkey. Literal translation of its name means "the soup of the high plateaus". In the old days when refrigeration was not available it was difficult to keep milk fresh and it was thus turned into yogurt as soon as possible. Plateaus were cool and consequently the best yogurt could be found in these high plateaus. Hence the name of this yogurt based soup. (Reference courtesy of allaboutturkey.com)
2 cups of plain yogurt (I use low fat, or fat free to make it
1/3 cup rice
5 cups of water
2 tbs flour
For the sauce:
2 tbs butter (I used olive oil to make it healthier)
2 tbs dried mint
1 tbs paprika or red pepper flakes (optional)
1. Wash the rice and place in a saucepan, add water and salt and cook for 30 min. or until the rice is soft, it must be well cooked to be pleasing to the palate.
2. In a bowl, whisk together the flour and yogurt; add the egg and a few spoonfuls of cooking water from the rice to temper the mixture and continue whisking for a few moments.
3. Put the yogurt mix in a separate pot and start cooking on very low and continue whisking for ten minutes.
4. Gradually pour rice soup into the saucepan containing the yogurt, stirring constantly until it returns to a boil. Continue cooking for 10 minutes over very low heat.
For the Sauce:
Heat the butter/oil in a small skillet and add dried mint and red pepper flakes stir a couple of times and immediately remove from the heat (don't let it burn).