Photograph of the finished Freekeh soup

Middle East · Súp lúa mì xanh sữa chua bạc hà

Freekeh soup

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Roasted green wheat freekeh Roasted green wheat freekeh 1.1 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 2.2 lb
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Chicken broth Chicken broth 10 ⅛ cups
  • Photograph of Chicken breast Chicken breast 1.9 lb
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Soak freekeh for 1 hour, then simmer in chicken broth for 30 minutes until the grains are soft and tender.
  2. 2 This soup is made with five times the amount of water as the grains and thickened with yogurt, resulting in a thinner consistency, unlike the drier version.
  3. 3 Beat the yogurt with one egg until a smooth paste is formed.
  4. 4 Ladle a spoonful of hot soup into the yogurt, stirring constantly.
  5. 5 Pour slowly and stir continuously; pouring hot water over it once will cause the yogurt to curdle.
  6. 6 Return the mixture to the saucepan over the lowest heat, then drizzle with the garlic butter and mint leaves.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer freekeh under high pressure for 10 minutes, then release the pressure before thickening the yogurt.

Start cooking