Fried Mint and Yogurt Soup, if you can get it hot, it's done.

Yogurt Soup, is the Chicken soup for Yogurt Lovers, it's my go to on cold night, it's what I asked for when I was sick growing up, it's a quick appetizer, or with an add in, it's a meal.
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.

Yogurt Soup
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 egg
1/3 cup oatmeal, or cooked rice
salt
sumac
aleppo pepper

Mix yogurt and an egg, I usually just use the half eaten yogurt container for this.

Heat oil in a medium pot, add mint. When it's dark green and fragrant, add the yogurt, and start stirring.

Add boiling water and chicken bouillon, keep mixing.

Add oatmeal or cooked rice.
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.