Ingredients:

• 1/3 cup uncooked white rice
• 6 cups chicken or beef stock or water
• 1 cup yogurt
• 1 egg, slightly beaten
• 1 tbs. Flour
• salt and pepper to taste
• 3 tbsp. Olive oil
• 2 tbsp dried mint
• 1/4 cup of finely chopped fresh parsley, rosemary, dill and mint each

In a medium bowl cover the rice with water and set aside for 10 minutes. Then drain and break the rice into smaller pieces with your hand. If you have some left over rice, please go ahead and use it. But, no soaking and breaking for the left over rice.

In a large pot bring the stock or waterto a boil. Add the rice, simmer until tender. In a bowl combine yogurt, egg, flour and salt. Temper the yogurt mixture by slowly adding the broth a tablespoon at a time, until it is warm enough, but not too warm for the egg white to cook and the yogurt to curdle. Add the warm mixture into the simmering broth and stir constantly, bringing it to a boil. Turn the heat off.

In a small pan, heat the olive oil, red pepper, mint and fresh herbs.

Serve the soup in a soup tureen, pouring the herb mix over. Serve hot.

Enjoy!