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(Published: Feb 7, 2017)
http://www.greenkitchenstories.com/syrian-yogurt-soup-more-than-food/

Directions:

1. Rinse the rice, then add it to a large stock pot along with vegetable broth and garlic. Bring everything to a boil, then bring down to a simmer and cover.
2. While rice is cooking, add yogurt and egg to a mixing bowl and whisk rapidly until combined and smooth. Once rice has been cooking for 20 minutes, add cornstarch to the yogurt mixture and use a spoon to slowly ladle some of the warm stock into the yogurt mixture (while using your other hand to stir). This is done slowly to heat the yogurt but prevent it from curdling with the rest of the stock and rice.
3. Once the yogurt has been warmed, slowly pour the entire yogurt mixture back into the stock pot. Stir slowly but frequently. Add mint, salt, and pepper, keeping heat on low/medium. You want barely a simmer.
4. When rice is cooked through and soup has thickened, the soup is ready. Use salt and pepper to adjust taste, then remove from heat.
5. Prepare garlic and chili oil. Over low-medium heat, warm up oil with garlic and chili flakes. Saute for about 45 seconds then remove from heat. Let spices steep into the oil while you ladle soup into bowls and chop the spinach and herbs.
6. To serve, top soup with a generous scoop of lentils or chickpeas, chopped spinach, mint, parsley and a drizzle of the garlic and chili oil.