Yayla Çorbası

Cook the washed rice in broth in a large pot for fifteen minutes until the grains are completely tender and slightly swollen.

Whisk yogurt, egg yolk, and flour together in a bowl until completely smooth with absolutely no lumps remaining at all.

Temper the yogurt mixture by slowly ladling hot broth into it while whisking constantly to prevent any curdling from occurring.

Pour the tempered yogurt mixture back into the pot with the rice, stirring continuously, and simmer gently for five minutes.

Melt butter in a small pan, add dried mint and pul biber, swirl for thirty seconds until fragrant and the butter foams.

Ladle the creamy soup into bowls, drizzle with the sizzling herb butter, and garnish with fresh mint leaves before serving.