• 50 g (1¾ oz/¼ cup) dried chickpeas
• 500 g (1 lb 2 oz/2 cups) plain yoğurt
• 1 small chicken
• 220 g (7¾ oz/1 cup) medium-grain rice
• 1 teaspoon salt
• 1 egg
• 2 tablespoons plain (all-purpose) flour
• 2 tablespoons butter
• 2 teaspoons dried mint
• 2 teaspoons paprika

Cover the chickpeas with water and soak overnight.

Strain and rinse the chickpeas. Place the yoğurt on a sheet of muslin (cheesecloth) and tie up the corners. Hang the muslin over a pot for 3 hours to allow the yoğurt to thicken.

Put the chicken and chickpeas in a large saucepan, cover with water and boil, with the lid on, for 30 minutes. Take out the chicken and remove the skin. Strip off the meat and shred, then set aside. Put the chicken bones and skin back in the pan and boil for a further 15 minutes, with the chickpeas, to make a stock.

Put 500 ml (17 fl oz/2 cups) of the stock in another saucepan. Rinse the rice. Add the rice and salt to the pan and bring it to the boil. Boil for 10 minutes, until not quite soft.

Whisk the egg and flour together in a bowl. Add the yoğurt and 2 tablespoons of the warm chicken stock and combine.

Take the carcass and skin out of the stock, and discard. Add the yoğurt mixture to the stock and slowly simmer for 5 minutes, stirring constantly. Slowly pour in the strained rice and continue to stir. Bring to the boil over medium heat and add the shredded chicken. Reduce the heat and simmer for another 10 minutes.

Divide the soup into four bowls. Heat 1 tablespoon of butter in a frying pan. Once it sizzles, add the mint and stir for about 30 seconds. Drizzle it over the soup in splashes. Heat the remaining butter and add the paprika. Sizzle for 30 seconds, then drizzle it over the soup in spaces not covered by the mint butter.

Serve with pide (pee-day) and pride.