I’ve had my eye on this recipe for a while. It’s a really popular soup in Egypt during Ramadan, so I figured it had to taste great, but the addition of yogurt had me confused if I would actually like it. It wasn’t a hard dish at all to make, and I was really surprised by it. This soup is so full of flavor, although only a few ingredients are added. I ate almost the entire pot by myself, so good. It’s pretty filling too, since it has rice in it. It reminds me of a chicken soup and at the end it has a slight tang from the yogurt.
1/4 cup calrose rice
1-1/2 tablespoons + 1/2 tablespoon all-purpose flour
1/2 cup plain yogurt
2 cups chicken stock
Salt and pepper
1. In a bowl, add yogurt and 1-1/2 tablespoons of flour, mix well and sit aside.
2. In a saucepan on medium-high heat, add chicken stock, add rice and bring to a full boil, then reduce heat to simmer, cover and allow to cook for 20 minutes.
3. Add the yogurt mixture, and salt and pepper, whisk until thickened, then remove from heat.
4. Carefully pour the soup into bowls and serve.
Yields: 4 servings
adapted from Chef Osama