Ingredients: |
Ingredients: 1/4 C rice
2 C plain yogurt (I like Fage, or any of the thicker brands)
1 egg
2 Tbsp flour
2 Tbsp butter
2 tsp dried mint (at least)
1 tsp salt
(optional: pinch red pepper flakes, stirred in with the butter and mint at the end)
(optional: some Turks bulk this up with chickpeas or green lentils, all delicious)
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Directions: |
Directions:1. Boil the rice in 5 cups of water until very soft.
2. Beat the egg in a medium bowl. Stir in the flour, and then the yogurt. Add a little bit of water if this is very thick, a tablespoon or two.
3. Slowly heat the yogurt mixture in a pot starting with very low heat and gradually increasing to about medium-low, until the mixture is fairly warm. It's important to do this slowly so that the yogurt doesn't curdle. Cook 15 minutes, stirring.
4. When the rice is soft and the yogurt is warm, slowly begin adding the rice and water to the yogurt, a little bit at a time, until it is all incorporated together.
5. Bring soup to a boil, then turn it down and let it simmer for 10 minutes.
6. Right before serving, melt the butter in another pot (confession - I use the pot I just boiled the rice in to save a dish). Once it is sizzling, add the mint (and red pepper if using) and cook for about 30 seconds, stirring. Then, either pour this over the soup or use it to top each bowl individually. (I recommend the second method). Serve hot. |
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