Yayla Çorbası

This is a lovely, unusual soup in its own right, but it is very good (without the addition of the chilli flakes) if you are recovering from an upset tummy and need something soothing… add the chilli flakes if you are fine and want a bit of a zing!!

Place half the stock into a pan and bring to the boil. Add the rice and cook gently for 15-20 minutes until softened, then add the remaining stock, which should cool it down.

Put the yoghurt, egg and flour into a small basin and beat really well with a whisk, until smooth.

Pass through a sieve into the cooled stock and rice, stirring it in little by little. This is so that it doesn't curdle the mixture.

Bring to the boil, slowly, stirring gently with a whisk, until almost boiling. Turn down the heat and simmer for 10 minutes.

Melt the butter in a small pan and add the freeze-dried mint. You can add the chilli flakes too, if you like, at this stage. When it sizzles pour into the soup and stir in.

Check the seasoning and add a little salt if necessary. Stir in juice of ½ lemon or squeeze a few drops into each individual bowl, just before serving.