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This rich Turkish soup makes an excellent luncheon with cucumber and arugula salad; serve hot to 6-8 people.

• 6 cups vegetable or chicken stock
• 1/2 cup rice
• 4 egg yolks
• 3 cups yoghurt
• 6 Tablespoons flour
• 1 and 1/2 cups water
• 4 Tablespoons butter
• 3-4 Tablespoons dried mint, crumbled
• 1/2 teaspoon cayenne, or to taste

In a mixing bowl, beat the egg yolks with the yoghurt and flour. Add the water and blend to the consistency of a thin batter. Gradually pour into the soup through a sieve, stirring constantly. Remove from heat.

Melt 4 Tablespoons of butter in a separate saucepan, stir in the mint leaves and cayenne, and cook til bubbly. Gently stir into the hot soup, ladle into bowls, and serve immediately.