İngredients:
1 glass of wheat (1 night pre-soaked)
1 cup boiled chickpeas
1 cup boiled beans
4 cups of water to boil the wheat
4-5 glasses of water to add to soup + 1 meat bouillon
(If you are going to use broth, do not add bouillon)
3 tablespoons of flour
1.5 cups of yoghurt
For the sauce:
1 tablespoon butter + 2 tablespoons vegetable oil
Dry mint
Directions:
Boil the wheat in 4 glasses of water. When the wheat begins to soften and crack (1-1.5 glasses of water will remain in the pot), add 4-5 glasses of hot water according to the amount of remaining water.
Add 1 piece of boiled beans and chickpeas with meat bouillon and boil for 1-2 minutes.
In a deep bowl, whisk the yogurt and flour. Add 2 scoops of yogurt from the boiling water of the soup and continue whisking.
Add the lukewarm yoghurt mixture to the pot and mix with a whisk. Mix and cook for another 6-7 minutes and turn off the stove.
For serving, put butter and oil in a coffee pot, add mint and heat.
Serve your soup with mint sauce.
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