saute garlic and onion until tender. add beef, cumin, allspice and pepper. raise heat and stir until meat is no longer pink. add salt, scallions and cooked barley grits. Then turn off heat. in a large bowl whisk together chicken stock, eggs, and yogurt. gradually stir into the pot. heat slowly over low heat, stirring with wooden spoon until the soup is thickend about 10 minutes. Do not Boil or it will curdle. add, mint in the last five minutes of cooking.
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