Syrian Yogurt Soup

I have fallen in love with the tanginess and the flavors of this Syrian Yogurt soup. Please keep reading to learn more about it.

Ingredients

• 200 grams or 1 cup of whole-grain or brown rice
• 1,25 liters or 5 cups of vegetable stock (or water)
• 1 shredded or coarsely diced garlic clove
• 1 liter or 4 cups of full-fat yogurt (we use Turkish yogurt)
• 1 egg
• 1 tbsp cornmeal
• of dried mint
• 1 teaspoon salt, black pepper

Chili with garlic oil

• Olive oil, 1/4 cup
• Cloves garlic, two
• 2 teaspoons chili flakes

To Serve

• Puy lentils, cooked, in 2 cups (500 ml) (or chickpeas)
• 1 substantial bunch of new spinach
• 1 substantial bunch of fresh mint
• 1 substantial handful of fresh parsley

Instructions

1. First of all, wash the rice, and cook it in a saucepan with vegetable stock and garlic.
2. When it boils, turn down the heat. Now, you can add egg and yogurt.
3. Keep whisking the mixture in the saucepan until it smoothens.
4. Once the rice has been fully cooked, mix yogurt and cornstarch together.
5. Then, you can use the spoon for add the warm stock to the yogurt.
6. Now, slowly add the yogurt mixture to the rice and strew.
7. At this moment, you should add salt, minute, and black pepper.
8. Once the soup thickens, know that the soup is ready to be served.

For The Chilli and Garlic Oil

1. Heat the oil in a smaller saucepan.
2. Make sure to add garlic, and chili flakes.
3. Let it cook for 45 seconds.
4. Now, remove it from the stove.
5. Add a heaping spoonful of lentils, roughly chopped greens, basil, parsley, and a splash of garlic and chili oil to the soup’s top.

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