Yayla Corbasi (Yoghurt Soup)
1.5 Litres beef or chicken stock
- 50 grams flour
- 70 grams rice
- 250 grams yoghurt
- 60 grams butter or margarine
- 1 egg yolk
- 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.
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