Lamb Rice Soup (Kuzu Çorbası)

Serves 2

Prep. time 10 minutes

Cooking time 35 minutes

Ingredients

2 tablespoons olive oil

1 onion, chopped

6 tablespoons rice, washed and drained

½ pound stewing lamb, cubed

1 quart hot water (divided)

1 large tomato, grated

1 teaspoon salt

Ground pepper to taste

2 tablespoons butter

1 tablespoon dry mint

Sauce

1 egg

¼ cup yogurt

Directions

1. Heat the oil in a deep saucepan or cooking pot over medium heat.
2. Add the meat and stir-cook to evenly brown.
3. Add 1 cup of hot water; cook until the meat softens, about 5-7 minutes.
4. Add the rice, butter, remaining hot water, grated tomatoes, onion, ground pepper, and salt.
5. Cover partially and cook until the rice is cooked well, about 20 minutes.
6. Add the mint and stir the mixture. Stop heating.
7. Whisk the sauce ingredients in a bowl. Add a few tablespoons of liquid from the soup and mix well.
8. Add the mixture to the soup and combine well.
9. Serve warm.