In a separate bowl, beat the egg with salt, then add it to the yogurt mixture. Add the garlic, more salt, and the rice. Place the pot over the heat and stir continuously until it starts to boil.

Reduce the heat and continue stirring occasionally. Once the yogurt thickens and becomes somewhat creamy,

Prepare the fried kibbeh balls and drop them into the yogurt. Add the dried mint and let it simmer for 10 minutes on low heat.

Once the yogurt sauce thickens and boils with the kibbeh, pour it into bowls and serve hot or cold, as you prefer. Enjoy!