Turkish minted yoghurt soup
|1.5 tsp||freshly ground black pepper|
|1 tsp||garlic — cloves|
|1 tsp||coriander — ground|
|1 tsp||cumin — ground|
|1 tsp||dried mint|
|12||fresh mint — chopped|
|2||stock cube — chicken|
|3||eggs — just the yolks|
|sumac — to garnish|
|100 g||soup — chicken or vegetable|
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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