Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Vegetable or chicken stock

  2. 1/2 cup 80g / 2.8oz Rice

  3. 4 Egg yolks

  4. 3 cups 711ml Yogurt

  5. 6 tablespoons 90ml Flour

  6. 1 1/2 cups 355ml Water

  7. 4 tablespoons 60ml Butter

  8. 3 tablespoons 45ml Dried mint - (to 4 tbspns) - crumbled

  9. 1/2 teaspoon 2 1/2ml Cayenne - or to taste

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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