Instructions: Bring the stock to a boil in a large saucepan, add the rice, then reduce to a simmer and cook for about 30 minutes, until the rice is soft.

In a mixing bowl, beat the egg yolks with the yogurt 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 until bubbly. Gently stir into the hot soup, ladle into bowls, and serve immediately.

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

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