This classic Middle Eastern yogurt soup is bound with egg and (lour and must not boil or the yogurt will curdle. The turmeric tints the soup a lovely pale yellow, which is set off by the green of the mint and green onions and the brown of the meatballs. When pomegranates are in season I sprinkle a few of the jewellike red seeds on top. It makes a great presentation.
To make this soup your main meal, just add a few more meatballs, and serve with a salad and a little pita bread. Well,