Turkish yogurt soup with mint
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.
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.
Meanwhile, melt the butter in a pan and fry the mint leaves. Divide the soup over bowls.
Garnish with the rest of the rice, chickpeas and fried mint. Season with a pinch of paprika.
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