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May 3

Written by: SuperUser Account
Monday, May 03, 2010 

2 tbsp flour
1 egg
½ cup rice, washed and drained
1 ½ cup yogurt
5 cups cold water + 1 chicken bouillon
1 cup hot water
3+2 tbsp butter
1 tbsp dried mint
1 tsp salt to taste

Cook the rice in 1 cup hot water and set aside, melt 3 tbsp of butter in a pot and stir in flour.
Cook stirring continuously over medium heat till the mixture gets yellow.
Meanwhile whisk egg and yogurt in a bowl, add the cold water and bouillon into the pot and,
stir continuously to dissolve the flour mixture. Then, stir in the yogurt egg mixture and continue,
stirring over medium heat. Once it starts boiling, reduce heat add salt and cooked rice.
Simmer for 3-5 minutes with the lid half closed.In a small frying pan melt 2 tbsp of butter and once,
it starts spitting stir in dried mint and turn the heat off, pour, the Plateau Soup into the serving bowls,
and drizzle some butter-mint mixture over. Serve warm. Enjoy


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