Yoghurt & mint dumpling soup

Yoghurt & mint dumpling soup

By
From
Alimentari
Serves
6
Photographer
Lauren Bamford

Yoghurt soup is a Mediterranean classic and everyone has their own take on it. This is a Lebanese version. Some prefer dumplings that are more like gnocchi but I think the lamb filling really makes this dish. Another meal that’s lovely both hot or at room temperature.

Ingredients

Quantity Ingredient
1kg plain yoghurt
1 tablespoon plain flour
1 egg
1 litre boiling water
50g long-grain rice
1 teaspoon salt
2 large garlic cloves, crushed
1 tablespoon ghee
1 teaspoon dried mint

Filling

Quantity Ingredient
1 tablespoon ghee
1 onion, chopped
450g minced lean lamb
2 teaspoons salt
1/2 teaspoon see method for ingredients
1 tablespoon finely chopped mint

Dumplings

Quantity Ingredient
300g plain flour
1/2 teaspoon salt

Method

  1. To make the filling, combine the ingredients in a bowl. Set aside.
  2. For the dumplings, combine the flour and salt in a mixing bowl and gradually add water, mixing until it comes together into a dough. Turn out onto a floured work surface and knead well. Roll out to about 3 mm thick and then cut out rounds using a 5 cm cutter (or a liqueur glass).
  3. Flatten each round slightly and place ½ teaspoon of the filling into the centre. Fold over to seal the edges forming a semi circle. Pinch the edges together to seal.
  4. Place the yoghurt, flour and egg in a large saucepan. Combine using an electric beater or whisk. Place the saucepan over low heat and, stirring constantly, bring to the boil. Add the water and bring to the boil again. Stir in the rice and salt. Carefully add the dumplings and cook, stirring occasionally, for 5 minutes. Add the garlic, ghee and dried mint. Cook for a further 15 minutes or until the rice is cooked.
Tags:
alimentari
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