Garlic Wheat Soup (Sarımsaklı Aş)

Ingredients

• 1 cup wheat berries (dövme)
• 1/2 cup boiled chickpeas
• 6 cloves garlic (minced)
• 1.5 cups strained yogurtInstead: strained yogurt
• 1 egg yolk
• 1 tablespoon flour
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon dried mint
• 6 cups water
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the wheat in warm water overnight and drain.

2. 2

   Place the wheat and 6 cups of water in a pot and boil until the wheat is soft.

3. 3

   Add the boiled chickpeas to the cooked wheat.

4. 4

   In a bowl, whisk the strained yogurt, egg yolk, flour, and crushed garlic.

5. 5

   Gradually temper the yogurt mixture with warm water from the soup, then pour it into the pot while stirring constantly.

6. 6

   Stir until it boils, then reduce heat and simmer for 10 minutes, adding salt.

7. 7

   Melt butter in a small pan, add dried mint, drizzle over the soup, and serve hot.

Note. To prevent the yogurt from curdling, make sure to temper it properly and stir continuously until it comes to a boil.