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1. Boil the rice in 1 liter for 15 minutes
2. • In a bowl, beat the yogurt, egg and flour until smooth.
• Add a couple of spoons of hot water from a saucepan with rice so that the yogurt does not curl when heated.
3. • Pour the yogurt mixture into the pan with rice with constant stirring.
• Cook over low heat, not letting it boil until the soup thickens (~5-7 minutes).
4. • Melt the butter in a small frying pan, add dry mint
• Fry for 10-15 seconds, not letting it burn.
5. • Pour the fragrant mint dressing into the soup, mix
Eat with lemon juice✨
Dining and Cooking