Photograph of the finished Spas soup

Middle East · Súp sữa chua lúa mì Spas

Spas soup

50 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 12.7 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 3.5 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Soak the broken wheat for 8 hours, then cook with 700 ml of water for 35 minutes until the grains are soft and fluffy.
  2. 2 Beat the yogurt with the eggs and flour thoroughly; the eggs and flour are the two ingredients that prevent the yogurt from curdling.
  3. 3 Pour a ladleful of hot wheat water into the bowl of yogurt and stir continuously to equalize the temperature.
  4. 4 Pour the mixture into a saucepan and simmer over low heat, stirring continuously in one direction for 12 minutes.
  5. 5 Stir constantly and don't let it boil over; if you stop stirring, the whole pot will separate into liquid and white clumps.
  6. 6 Sauté the onions in butter for 10 minutes, then pour over the soup and sprinkle with mint and parsley.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook the wheat under high pressure for 12 minutes, then release the pressure naturally; the yogurt should still be stirred with the lid open.

Start cooking