https://padlet.com/tuncaysgs/rtcqzu0apmla Başarma azmiyle yapıldı en-us 2017-11-21 19:43:24 UTC 2025-11-03 04:58:05 UTC hello@padlet.com tuncaysgs https://padlet.com/tuncaysgs/rtcqzu0apmla/wish/209279754 2017-11-21 21:31:47 UTC https://padlet.com/tuncaysgs/rtcqzu0apmla/wish/209279754 tuncaysgs https://padlet.com/tuncaysgs/rtcqzu0apmla/wish/209280141

Combine the rice and 3 cups water in a pan, add a pinch of salt and bring to a boil over medium heat.
Meanwhile, combine 1 cup water, 1 cup yogurt and the egg yolk in a bowl, then whisk.
Add 1 real tablespoonful corn starch and whisk again, set aside.
When the rice comes to a boil, reduce the heat to medium-low.
Heat the milk and set aside. 
To warm-up the yogurt mixture, add a few spoons of hot water from the pan then whisk it well.
Pour the yogurt mixture slowly into the pan while stirring the soup slowly.
Simmer for about 10 minutes or until the rice is cooked, stirring constantly.
When the rice is cooked, stir in the heated milk.
Melt 1-2 tbsp butter in another saucepan.
Meanwhile, season the soup to taste, I usually add 1 tsp salt.
When the butter melts, add 1 real teaspoonful dried mint flakes and sautee while stirring for about 1 minute. 
Pour the mint-butter sauce into the soup and mix.
Bring to a boil then turn off the heat and serve hot.
Yayla Soup thickens when it sits for a while so you may add a little water when reheating to thin to desired consistency.]]> 2017-11-21 21:32:56 UTC https://padlet.com/tuncaysgs/rtcqzu0apmla/wish/209280141