Takes almost no time to prepare, really depends on how hot your stove top runs. I love this soup with some curdles in it, I think of them as little creamy bits, but that has a lot to do with how my mom makes, If you're like most people and not a fan of the curdle, just keep stirring.
1 tbsp dried mint
1 tbsp olive oil
2 cups yogurt, (if thin, less if it's on the thick side)
1 cube chicken bouillon, (or 1 tbsp better than bouillon)
2 cups boiling water
1/3 cup oatmeal, or cooked rice
Mix yogurt and an egg, I usually just use the half eaten yogurt container for this.
Add salt to taste.
Serve with sumac and aleppo pepper.
To make it a meal, there are a few options, one is buying from the middle eastern grocery store buying manti (as shown above) They can be baked and added at the last moment, Manti is a tiny meatball cradled in a crunchy dough. Or you can boil some kufte in water with a little lemon, and then add it to the soup, as shown below. One day, I show you how to make manti, (long, complicated, requires recruits) but as a third option, plain meatballs can be used, Or if you're feeling adventurous, try baking meat fill ravioli, til crispy, and add them instead.