How to cook
Invert the lamb intestines with a stripped, smooth stick and wash them very thoroughly under running water. Put them in a pot with the lamb liver, pour on cold water and boil until semi-cooked.
Remove the foam during boiling, save the broth, drain the offal, cut it into cubes and return to the broth. You need about 6 1/5 cups (1.5 L) of liquid.
Clean the carrot and chop it, add it to the broth. Wash the rice, pour it into the pot and boil until ready. Heat the oil in a pan and braise the finely chopped green onions until softened, remove from the stove and stir with the paprika.
Pour into the soup, stir and season with salt and black pepper.
Make the thickening agent from the egg yolk beaten with the yoghurt (can use a whole egg). Stir it with a little of the warm broth and return to the main soup. Add the spices at the end, a pinch of oregano, finely chopped spearmint is a must.
Serve the soup warm, the taste is outstanding!