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Yalya Soup or Lebanese Minty Rice Soup is an all-time favourite Lebanese soup, which is thick, sumptuous and soothing too. Made of rice and curd, this soup is delicately flavoured with mint leaves. 

Dry roasting the mint leaves enhances its aroma and leaves a pleasant aftertaste on your palate. You can also dry the mint leaves in a batch and store it in the refrigerator in an airtight container.

Serve with other popular Lebanese dishes like Falafeland Bean and Spinach Rice .

Print Recipe
Jain Recipe for Lebanese Minty Rice Soup
Course Starter
Cuisine Lebanese, Soup
Keyword Jain Recipe
Prep Time 5 Mins
Cook Time 20 Mins
Passive Time 30 Mins
Servings
Servings
Course Starter
Cuisine Lebanese, Soup
Keyword Jain Recipe
Prep Time 5 Mins
Cook Time 20 Mins
Passive Time 30 Mins
Servings
Servings
Instructions
  1. Combine the cornflour with 2 tbsp water in a bowl, mix well and keep aside.
  2. Heat a broad non-stick pan add the mint leaves and dry roast on a medium flame for 2 to 3 minutes or till they turn dry and crisp. Keep aside.
  3. Boil 3 cups of water in a deep non-stick pan, add the rice, mix well and cook on a medium flame for 10 to 12 minutes or till the rice gets cooked, while stirring occasionally.
  4. Add more 1½ cups of water, fresh curds and cornflour-water mixture, mix well and cook on a medium flame for another 3 minutes, while stirring continuously.
  5. Add the dry roasted mint leaves and salt, mix well and cook on a medium flame for 2 more minutes.
  6. Serve hot.
Categories: Jain Recipe

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