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| 1.5 Litres beef or chicken stock � 50 grams flour � 70 grams rice � 250 grams yoghurt � 60 grams butter or margarine � 1 egg yolk � salt � dry mint � cayenne pepper 1- Place rice in stock and boil until rice is soft. 2- Brown flour in butter and gradually add rice and stock, stirring constantly. 3- Lightly whisk yogurt and egg yolk. Add to soup mixture gradually, stirring constantly. 4- Cook until ready to boil. Add salt and mint, remove from heat. 5- In a small pan melt a tablespoon of buttter and add cayenne pepper. Brown lightly and pour over soup. Stir through and serve. |
| YOGURT SOUP(YAYLA CORBASI) |
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Ingredients: 2 medium onions, chopped 2 cloves of garlic, minced 4 tbs butter 1 � cup lentil (soaked in hot water, 15 minutes) 4 cups of water salt and paprika 4 cups of chicken or beef broth 2 tbs flour 2 egg yolks 1 lemon Instructions: Sautee the onions and garlic with 2 tbs butter over medium heat for 4 minutes. Add lentils and water. Cook until lentils are tender, about 30 minutes. Add salt and red paprika and hot broth and bring to boil. Remove from heat and strain the lentil through food mill. Return to saucepan and keep warm. Put 2 tbs butter in a separate saucepan add flour and stir frequently for 5 minutes. Beat egg yolks and add to flour mixture, a little at a time, stirring constantly. Add this mixture to the lentils, again a little at a time, stirring constantly. Turn off the heat, let it stand for 10 minutes. Pour lemon juice over the soup. Optional: Some Turks like it buttery! Sautee some butter and paprika over a high heat for a couple of minutes and pour over the soup before serving. |
| RED LENTIL SOUP |
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