Summary

Ingredients

• 1 onion (s)
• 200 g minced beef
• 1 pinch cumin, ground
• 1 pinch cinnamon, ground
• 0.25 teaspoon ¼ paprika powder, hot
• salt
• 2 tablespoon olive oil
• 4 sprigs mint
• 150 g rice (lon rain rice)
• 600 ml vegetable stock
• 2 egg yolks
• 500 g yourt

Print Recipe Pin Recipe

Instructions

1. Peel and chop the onion. Knead half of it with the minced meat, the spices and 0.5 teaspoons of salt to form a meat dough. Divide the meat dough into 16 roughly equal portions and shape into balls.
2. Heat 1 tablespoon of oil in a pan and fry the meatballs all around for 5 minutes until golden brown. Remove from pan and set aside. Rinse the mint, shake dry, then chop without the coarse stems.
3. Heat the broth in a saucepan and let the rice cook for about 8 minutes. Add the meatballs and simmer for another 10 minutes.
4. Heat the remaining oil in a pan and allow the remaining onions to become translucent. In the meantime, whisk the egg yolks with the yogurt in a bowl. Remove the rice from the stove.
5. Gradually add the yogurt mixture to the rice, stirring constantly. Cover the soup and let it stand for 5 minutes. Stir in the onion cubes. Serve the soup garnished with mint immediately.
6. A fresh cucumber salad with black olives and baguette goes well with it. If you don`t like mint, you can also use parsley or coriander instead.