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Turkish yogurt soup with mint
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Ingredients
Directions
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Beat the egg with the flour in a bowl and add the yoghurt and a quarter of the stock while stirring. Heat this yogurt mixture to a low setting. Continue stirring slowly for about 5 minutes and make sure the mixture does not boil, otherwise it may start to separate.
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Add three quarters of the rice, the rest of the stock, garlic, spices and half of the chickpeas and stir the soup for 15-20 minutes to a low setting.
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Meanwhile, melt the butter in a pan and fry the mint leaves. Divide the soup over bowls.
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Garnish with the rest of the rice, chickpeas and fried mint. Season with a pinch of paprika.
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Nutrition
315Calories
Fat12% DV8g
Protein22% DV11g
Carbs16% DV49g
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