Yayla Corbasi (Turkish Yogurt Soup)

Steps

1. Wash the rice a few times in a bowl, rubbing the grains together to break them up.
2. Place rice and water (or broth) in a soup pot and bring to a boil over medium heat.
3. Cover and cook for 15-20 minutes until the rice is very soft and soupy. Remove from heat.
4. While the rice cooks, whisk together the yogurt, egg, lemon juice, salt, and flour until smooth and creamy.
5. Ladle 2-3 spoonfuls of hot liquid from the rice pot into the yogurt mixture, whisking vigorously each time to temper it.
6. Pour the tempered yogurt mixture into the pot with the rice and whisk to combine.
7. Simmer on medium-low heat for 10-15 minutes, stirring occasionally. Taste and adjust salt.
8. Melt the butter in a small skillet, add the dried mint, and stir for 10-20 seconds until fragrant, taking care not to burn it.
9. Pour the mint butter into the soup and stir to combine.
10. Serve in bowls, garnished with extra dried mint and Aleppo pepper if desired.