Yayla Çorbası

Boil rice with 3 c. water until soft. Remove from heat but do not drain.

Beat together the egg, yogurt, flour, and 1 c. water until smooth.

Whisk the yogurt mixture and salt into the reserved pot of rice.

While continually whisking, heat the soup without allowing it to boil. Continue cooking until thickened to the desired consistency.

Heat the butter in a small saucepan until melted and bubbling. Add the mint and fry to infuse oil. Immediately pour the butter mixture over top the soup and stir to combine.