Prep 10 mins
Cook 10 mins
As recommended by my friend, Ahmad
- 6 cups water
- 1 beef bouillon cube
- 1⁄2 cup rice, washed and drained
- 2 cups yogurt
- 1⁄2 cup milk
- 1 egg yolk
- 1⁄4 cup flour
- 2 tablespoons butter
- 1 tablespoon dried mint
- sea salt
- In a large pot boil the water, rice, salt and bouillon. Cook on medium high, until the rice is done.
- Meanwhile in a bowl, mix yogurt, milk, egg yolk and flour. After the rice is cooked, take a few spoons of liquid from the pot and mix into the bowl. Then slowly pour your mixture into the pot while stirring very slowly. Cook for 10 more minutes on low heat.
- Place the butter in a frying pan. When it begins spitting, stir in the mint and pour into your soup.
- Serve immediately.
My husband reminded me we haven't had yougurt soup in a while. That reminded me of that refreshingly sour taste of yougurt soup and I decided to cook it today. Since I didn't cook it in a while I didn't remember how to make it so I decided use this recipe rather that searching for my original recipe book. I'm terribly sorry but it did't turn out very good, I had to throw it away. I think this recipe has too much flour in it. This soup cooked following this recipe tastes and smells like raw dough rather than yougurt soup. I found my original recipe it requires only 3 tbs of flour and also flour is browned in a little butter to give it a slightly toasty flavor. Sorry I would have prefered to write a 5 star review but hopefully next time. Also I would be willing to share my original recipe if anybody is interested.