Shourbat Laban(Yoghurt Soup) - cooking recipe

Ingredients

1 lb. (1/2 kg) stewing meat, cubed
2 c. yogurt
1 c. rice
2 Tbsp. flour
2 tsp. dried mint
2 Tbsp. butter
1 tsp. paprika

Preparation

Wash meat and place in a saucepan with 6 cups of water.
Cook over low heat for 1 hour.
Add rice to meat 20 minutes before the meat is completely cooked.
Mix the yoghurt with the flour and dried mint.
Add to meat and rice mixture.
Season and stir occasionally.
Meanwhile, melt the butter.
Stir in the paprika and saute a little over low heat.
Add to the soup and serve immediately.
Makes 4 servings.