A tangy Anatolian yogurt soup with wheat berries and chickpeas, finished with mint butter and parsley. Enjoyed hot in winter or chilled in summer, and a source of protein.
Ingredients
Instructions
- 1
Soak the wheat berries overnight in plenty of water (not part of the recipe; drain and discard it).
- 2
Put the drained wheat in a pot with the measured water, bring to a boil and simmer over low heat, lid ajar, for 40 minutes until tender. Add the chickpeas.
- 3
In a separate bowl, whisk the yogurt, egg and flour until smooth.
- 4
Temper the yogurt mixture by whisking in 2 ladles of the hot liquid from the pot, a little at a time.
- 5
Pour it into the pot and bring to a boil over medium heat, stirring constantly in one direction so it does not curdle; simmer for 5 more minutes and season with the salt.
- 6
Melt the butter in a small pan and sizzle the dried mint for 10-15 seconds; drizzle over the soup, sprinkle with finely chopped parsley and serve hot or chilled.
Nutrition
Per serving
| Calories | 267 kcal |
|---|---|
| Protein | 11 g |
| Carbs | 31 g |
| Fat | 12 g |
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