"There`s something magical about lamb offal soup - it entices with its aroma, rich taste but most of all with all the memories it brings back after that first spoonful."
How to cook
Finely chop the onion, garlic and spearmint and cook them in preheated oil. Add the chopped giblets, black pepper, rice and juice of 1/2 lemon. Pour in the broth and bring to a boil to cook the rice.
Beat the egg, flour and yoghurt with the remaining lemon juice for the thickening agent. Put the container on the stove and stir vigorously until the mixture thickens.
Temper the thickening agent with the soup and pour it all into the pot. Remove from heat and serve the soup with some chopped fresh parsley.