This soup, made with yoghurt, is also known as Yayla Soup
1 cup of wheat
250 grams of yoghurt
1 tablespoon of flour
1/2 a bunch of dill or dried mint
1 tablespoon of butter
Veal or chicken stock
Wheat is washed, cooked until tender and left to cool.
The egg is beaten, flour and yoghurt is added and mixed until fully incorporated. This mixture is poured over the cooled wheat and enough veal/chicken stock is added. It’s cooked in low heat while constantly stirring. Salt is added at the end (salt is always added in the end when cooking with yoghurt) For the sauce; butter is melted and red pepper flakes and mint is added. The soup is poured into individual bowls and finally, finely chopped dill is sprinkled on top.
Everyone knows the benefits of yoghurt. The first time I went to the States they had brought us ice cream when we asked for yoghurt. Then yoghurt was discovered there too and became widespread.
But I haven’t seen yoghurt soup there yet!