Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gCooked pearled wheat, drained
- 500 gPlain whole-milk yogurt
- 1 eachLarge egg
- 15 gAll-purpose flour
- 700 mlWater
- 100 gOnion, finely diced
- 20 gUnsalted butter
- ½ tspFine salt
- 15 gCilantro, chopped
- ½ tspDried mint
Make it
- Melt the butter in a small skillet and cook the onion over low heat for 8 minutes until soft without browning.
- Off the heat, whisk the yogurt, egg and flour in a saucepan until smooth. Gradually whisk in the water, then add the cooked wheat, softened onion and salt.
- Set over medium-low heat and stir continuously as the soup warms. Cook for 12–15 minutes until steaming, slightly thickened and at least 74°C/165°F throughout. Keep it below a vigorous boil to reduce curdling.
- Stir in the cilantro and dried mint. Cook gently for 1 minute, then divide into four bowls and serve warm.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.