‘The Turks’ main dish is soup,’ wrote a German traveller in his diary for 1553, and this is one he might have encountered being prepared for the sultan and his household in the Topkapi kitchens. Varieties of this soup–with rice, wheat, or bulgar–still crop up all over Turkey, and beyond.
rice200g/7oz (or barley or bulgar)
water or stock1½pints
Put the rice into a pan with the salted boiling water or stock and simmer for fifteen minutes until the rice is done. Other grains will take longer.
Meanwhile, beat the yoghurt, flour and egg yolks together in a bowl. Dilute with a cup of cold water, beat again, and add it slowly to the rice.
Stir the soup and simmer for five minutes. Add the mint and cook for another five minutes, then serve.