|Garlic head||3 , cloves, peeled (3 Is For The Stout-Hearted)|
|Mountain thyme||1 Tablespoon|
|Feta cheese/Mizfthra / cottage cheese||6 Ounce (175 Gram)|
|Thick yogurt||8 Fluid Ounce (250 Milliliter)|
|Flour||1 Ounce (1 Heaped Tablespoon)|
|Rocket/Finely chopped water cress||4 Tablespoon, chopped|
In a soup pot, pour 1.5 litres (2 pt 8 fl oz) water over the garlic, thyme, bay leaves and peppercorns, and boil for 20-30 minutes.
Strain the broth through a fine sieve, pressing firmly with a wooden spoon.
Return the broth to the soup pot and crumble the cheese into it.
Beat the yogurt with the flour until smooth.
This should prevent the yogurt from curdling in the hot soup.
Continue beating while slowly pouring in a ladleful of hot soup.
Pour all this back into the soup and stir over a low heat for 10 minutes.
Remove the soup from the stove.
Beat the eggs until frothy and slowly add 2 ladlefuls of hot soup to them.
Stir the egg mixture back into the soup.
Taste and season with salt.
Sprinkle each serving with a tablespoon of chopped rocket or watercress, and serve with crusty bread.