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Turkish minted yoghurt soup

Recipe from: 09 June 2015
recipes, winter, soup

Ingredients 19
Servings 8
Time 00:15

Ingredients

  • 4
    Tbs
    butter
  • 1
    tsp
    salt
  • 1.5
    tsp
    pepper
  • 2
    Tbs
    oil
  • 1
    onion
  • 1
    tsp
    garlic
  • 1
    cup
    rice
  • 1
    tsp
    paprika
  • 1
    tsp
    ground coriander
  • 2
    l
    water
  • 1
    tsp
    ground cumin
  • 1
    tsp
    dried mint
  • 12
    chopped mint leaves
  • 4
    bay leaves
  • 2
    chicken stock cubes
  • 1
    l
    yoghurt
  • 3
    egg yolks
  • Sumac to garnish
  • 100
    g
    chicken or veg per portion soup
 

Method

00:20
 

Rinse the rice.
Heat butter and oil in saucepan on medium heat, cook onion and garlic till soft, add rice, spices, salt and bay leaves.
Add 2 litres of water and the chicken stock and bring to boil then reduce heat and simmer till rice is soft. (15 minutes)
Mix 3 tablespoons of the boiling stock mixture with the yoghurt.
Keep adding hot stock to yoghurt bit by bit until you have added 1 cup of stock.
Add the yoghurt mixture back to the remaining stock mixture and stir together.
Serve in bowls and add veg or chicken to centre of bowl and garnish.

Recipe reprinted with permission of Bedouin Café & Deli.
 
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