WHEAT SOUP WITH EGG YOLK AND YOGURT
Wash well enough wheat and chickpea, place a deep pot and add as much again water on the seeds, wait for 8 hours. So the seeds will get bigger and gain a nice volume. At the end of 8 hours drain the seeds, add 5 cup of fresh water and then place the pot on cooker. When the water starts to simmer add bouillon and keep cooking till the seeds are soften.
On the other side; whip yoğurt, flour and egg yolk until you gain a nice creamy mixture. Add 1-2 scoop of simmering water on it. Whip quickly while adding hot water otherwise yoğurt will be deformed. When the creamy dressing become tepid, add them all slowly and into the pot within
Melt the butter in a kettle. When the butter is fried, add dried mint & chili pepper.
Add fried mint & pepper dressing and salt before you serve.
(The main ingredients of this recipe are produced in Alanya.)
1 cup cracked wheat
1,5 cup chickpea
1 tablespoon butter
2-3 cup liquid bouillon
A pinch of Salt
A pinch of dried mint
A pinch of dried chili pepper
1 cup yoğurt
1 tbsp flour
1 egg yolk