PA;How to make turkish soup and yoghourt

Ingredients

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• 1/4 cup rice
• 1 teaspoon salt
• 5 cups water (or half chicken stock and half water)
• 1 egg yolk
• 1 tablespoon flour

2 cups plain yogurtshopping list
2 tablespoons butter
2 teaspoon dried mint

How to make it

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Place rice, salt and water in a medium sized saucepan. Bring to a boil and cook until rice is very soft.

• Beat egg yolk and flour together until well blended. Whisk in yogurt and add 1-2 tablespoons additional water if needed.
• Place the yogurt mixture in a separate saucepan and heat over very low heat. Cook on low heat for approximately 15 minutes, stirring constantly.
• Slowly pour rice and water into yogurt and bring to a boil, stirring constantly. Turn heat down and cook for 10 minutes.
• Melt butter over medium heat. Once it starts to sizzle add mint and sauté lightly for about 25 seconds. Stir into soup and serve.