In this lovely Turkish soup, the egg yolk and the flour prevent the yogurt from curdling. The rice is best cooked separately and added in before serving, as it gets bloated and mushy if left in the soup too long.

　　

Ingredients

serves 6

　　1/2 cup rice

　　Salt

　　5 cups chicken stock (page 143) (or you may use 2 bouillon cubes)

　　2 cups plain whole-milk or thick strained Greek-style yogurt

　　2 tablespoons flour

　　2 egg yolks

　　1 1/2 tablespoons dried mint

　　Pepper

　　A 14-ounce can chickpeas, drained (optional)

　　

Step 1

Cook the rice in boiling salted water until tender, and drain.

　　

Step 2

Bring the chicken stock to the boil in a large pan.

　　

Step 3

In a bowl, beat the yogurt with the flour and egg yolks until well blended and add the mint, salt, and pepper. Pour this into the stock, beating vigorously, and bring to the boil, stirring constantly. Simmer over very low heat, until the soup thickens slightly.

　　

Step 4

Before serving, add the rice—and chickpeas, if you like—and heat through.

　　

Variations

Step 5

Add a pinch of saffron pistils steeped in 2 tablespoons of hot water.

　　

Step 6

An Iranian version adds 1/4 teaspoon turmeric and a variety of chopped herbs, including parsley, tarragon, and chives, as well as shredded spinach.

　　

Step 7

For a traditional optional garnish, heat 3 tablespoons butter or olive oil with 2 tablespoons dried crushed mint, and dribble a little of this over each serving. For another, heat the butter or oil with 2 teaspoons paprika.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf