Turkish minted yoghurt soup

8 servings Prep: 15 mins, Cooking: 20 mins By Food24
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Ingredients (19)

4 Tbs butter
1 tsp salt
1.5 tsp freshly ground black pepper
2 Tbs oil
1 onion
1 tsp garlic — cloves
1 cup rice
1 tsp paprika
1 tsp coriander — ground
2 l water
1 tsp cumin — ground
1 tsp dried mint
12 fresh mint — chopped
4 bay leaves
2 stock cube — chicken
1 l yoghurt
3 eggs — just the yolks
sumac — to garnish
100 g soup — chicken or vegetable
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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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