Turkish Wheat Soup

submitted by dave

1 1/2 cups shelled whole wheat
4 cups of yogurt
6 cups of chicken broth or stock
1 egg
1 Tbsp all-purpose flour
salt
freshly ground pepper

Soak the wheat overnight in water. Drain well. Place the yogurt in a sieve
lined with cheesecloth and let the excess liquid drain out for a minimum
of 5 to 6 hours, or overnight if possible. Place the wheat in a large pot
with the chicken broth and bring to a boil. Reduce the heat to simmer and
cook, covered, for 45 to 60 minutes. Remove from the heat and strain the
soup. If desired puree in food processor. Place the strained yogurt in a
small pan with the egg and flour, mixing well. This will help prevent
curdling. If mixture is too thick you can add A1/4 cup of water. Cook over
low heat, stirring constantly until mixture bubbles. Remove from heat and
whisk it into the wheat mixture, cooking over low heat and adding more
chicken broth or water if soup is too thick. Stir in salt and pepper to
taste and adjust seasoning if needed. In a small skillet melt the butter
and when it is hot and sizzles turn the heat off and quickly add the mint
and Aleppo pepper, mixing well. Pour in circles on top of the soup. It is
important that the butter sizzles and the heat is turned off before adding
the mint and paprika. This is a hint I learned from my grandmother. This
trick keeps the mint green and the pepper red.



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