Chilled Turkish Wheat and Chickpea Yogurt Soup

Instructions

1. 1

   Rinse 100 g hulled wheat thoroughly under cold running water until clear. Drain 150 g cooked chickpeas. Finely mince or crush 2 garlic cloves. Set aside a medium saucepan for boiling the wheat and a large bowl for mixing the yogurt soup base.

2. 2

   Place rinsed wheat in the saucepan with 500 ml water. Bring to a boil over medium-high heat, then lower heat to medium and simmer uncovered for 20 minutes until wheat grains are tender yet pleasantly chewy. Drain thoroughly and let cool completely.

3. 3

   In the large bowl, combine 300 g strained yogurt, the minced garlic, and 5 g salt. Gradually whisk in 400 ml cold water using a whisk until you reach a silky, smooth, and pourable consistency without yogurt lumps. If too thick, splash in a little extra water.

4. 4

   Fold the completely cooled wheat and drained chickpeas directly into the smoothed yogurt base. Stir well with a spoon until the grains and legumes are evenly distributed. Taste and adjust salt if needed, then place the bowl in the fridge to chill.

5. 5

   Heat 30 ml extra virgin olive oil in a small skillet over low heat for 1 minute. Add 5 g dried mint and gently warm for 45 to 60 seconds until aromatic and bubbling slightly. Remove from heat immediately so the mint does not burn or turn bitter.

6. 6

   Ladle the chilled yogurt soup into four serving bowls. Drizzle the warm mint-infused olive oil generously over each portion to create a fragrant green swirl. Serve chilled immediately with crusty bread or as a refreshing starter on a warm day.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min