Wheat and Yogurt Soup

An Anatolian soup of tender wheat berries and chickpeas in a creamy yogurt base, finished with dried-mint butter. Enjoyed hot or warm; a source of protein.

Ingredients

• 150 g (¾ cup) wheat berries (soaked overnight)
• 150 g cooked chickpeas
• 1200 g (5 cups) water
• 400 g (1⅔ cups) whole milk yogurt
• 50 g (1) egg
• 20 g (2 tbsp) white flour
• 30 g (2 tbsp) butter
• 3 g (1 tbsp) dried mint
• 9 g (1½ tsp) salt

Instructions

1. 1

   Soak the wheat berries overnight in plenty of water and drain before cooking.

2. 2

   Put the drained wheat in a pot with the 1200 g of water and bring to a boil; partly cover and simmer on low heat for 45-50 minutes until very tender. Add the chickpeas for the last 10 minutes.

3. 3

   In a separate bowl, whisk the yogurt, egg and flour until smooth.

4. 4

   Temper the yogurt mixture by whisking in 2 ladles of the hot cooking liquid a little at a time. Pour it into the pot, stirring constantly.

5. 5

   Bring the soup to a boil, stirring nonstop, then simmer on low heat for 5 more minutes and add the salt.

6. 6

   Melt the butter in a small pan, add the dried mint and stir for 30 seconds; drizzle over the soup and serve.

Nutrition

Per serving