Yogurt soup with kofte

Ingredients for 4 servings:

• 1 onion(s)
• 200 g minced beef
• 1 pinch of ground cumin
• 1 pinch of ground cinnamon
• ¼ tsp paprika powder, hot
• Salt
• 2 tbsp olive oil
• 4 sprigs of mint
• 150 g rice (long grain rice)
• 600 ml vegetable stock
• 2 egg yolks
• 500 g yogurt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel and chop the onion. Knead half of it with the minced meat, the spices, and 0.5 teaspoon of salt to form a meat dough. Divide the meat dough into 16 roughly equal portions and form into balls. Heat 1 tablespoon of oil in a pan and fry the meatballs for 5 minutes until golden brown on all sides. Remove from the pan and set aside. Rinse the mint, shake dry, then chop the coarse stems, removing the coarse stems. Heat the broth in a saucepan and cook the rice for about 8 minutes. Add the meatballs and simmer for another 10 minutes. Heat the remaining oil in a pan and cook the remaining onions until translucent. Meanwhile, thoroughly whisk the egg yolks and yogurt in a bowl. Remove the rice from the heat. Gradually add the yogurt mixture to the rice, stirring constantly. Cover the soup and let it stand for 5 minutes. Stir in the diced onions. Serve immediately, garnished with mint. Serve with a fresh cucumber salad, black olives, and baguette. If you don’t like mint, you can use parsley or cilantro instead.