I learned how to make this yogurt soup when I was in Turkey. It’s a hot soup, so yes, you do cook the yogurt. When I first heard this I balked and was a bit wary about trying it (I’m not a fan of yogurt at the best of times), but the soup was so delicious that I just couldn’t get enough of it. Normally it’s only a first course, but I can eat it as an entire meal I eat so much. I believe it’s sort of their version of chicken soup if you get sick. Even if you are wary about it or don’t like yogurt, I highly recommend giving it a go. I obtained this recipe from Almost Turkish so can’t take any credit for it. She has a ton of amazing recipe’s so I recommend taking a look at her blog! My input is in pink.

1/4 cup rice
5 cups of water (if you wish you can use half chicken stock, half water) If I can’t find chicken stock I use chicken stock cubes. I usually put in 3 or 4 (a bit excessive maybe, but I find it delicious).
2 cups of plain yogurt
1 egg
2 tbsp flour
2 tbsp butter
2 tsp dried mint or tarragon
1 tsp salt

-Boil rice in 5 cups of water with salt until (very) soft.
-In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
-Put the yogurt mix in a pot and start cooking on very low. It’s important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
-Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
-Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don’t let it burn). Then, pour it into soup.