Yogurt Soup This is one of my all time favorite Turkish recipes. I have adapted it slightly by changing the white rice to brown rice and the white flour to spelt flour or whole wheat pastry. High Plateau Soup (Yayla Corbasi - Turkish Recipe) Ingredients: 1/3 cup (60 g) brown rice 3 1/3 cups (800 g) water 1 1/2 cups (360 g) plain yogurt 3 tablespoons (18 g) flour (I recommend whole grain spelt flour or whole wheat pastry) 1 medium size (50 g) egg 2 teaspoons (12 g) sea salt 3 tablespoons (40 g) butter 2 tablespoons (2 g) dried mint Instructions: Put rice in a saucepan with water. Simmer for 35-40 minutes or until rice is tender. Combine yogurt, flour and slightly beaten egg in a bowl, mixing well. Stir in some soup liquid gradually, mixing thoroughly. This helps to warm up the yogurt and egg so that they don't curdle. Blend the yogurt/egg mixture into the rice and water slowly, stirring constantly. Season with salt. Simmer gently for 10 minutes. Melt butter in a skillet. Add crushed mint; stir. Sprinkel over soup. Turks also often sprinkle some red pepper into the butter/mint mixture. Serve hot. Cultural notes: "Yayla" means high plateau. Since milk could not be well preserved during summer months in the old days when ice-boxes were not available, milk would be used to produce yogurt. The best yogurt would be obtained from high plateaus. The name comes from this practice. It is a delicious soup, very popular all over the country. Nutrition Facts: Approx. value per serving Calories 137 cal. Protein 4.0 g. Fat 7.4 g. Carbohydrate 13.5 g. Calcium 79 mg. Iron 0.26 mg. Phosphorus 83 mg. Zinc 1 mg. Sodium 824 mg. Vitamin A 214 iu Thiamin (B1) 0.04 mg. Riboflavin (B2) 0.12 mg. Niacin 0.26 mg. Vitamin C 0 mg. Cholesterol 49 mg. This recipe is from Samples from Turkish Cuisine produced by the Turkish Ministry of Culture and published in Turkey in 1993.