Yayla Çorbası

Simmer rice in water in a saucepan until very soft.

Whisk yogurt, egg yolk and rice flour until smooth. Whisk in a ladle of hot rice broth, then another, to warm it.

Pour tempered yogurt into the pan, stirring constantly in one direction. Keep stirring over low heat, uncovered, until slightly thickened, without letting it boil. Season with salt.

Melt butter in a small skillet, add dried mint and Aleppo pepper for 20 seconds, and drizzle over the bowls of yogurt soup.