Bring the stock to a boil in a large heavy pot, stir in the grain, cover, and simmer over medium heat for about 40 minutes, until the wheat is tender.
In a large bowl, with a wooden spoon, mix the yogurt with the flour and egg yolks until smooth. Gradually mix in the cold water.
Stir the yogurt mixture into the soup through a sieve. Season with salt. Cover and simmer the soup gently for 10 minutes.
Heat the butter in a small saucepan until frothy. Sprinkle in the mint leaves, crushing with your fingertips as you add them. Stir and let the mixture sizzle a second or two, pour this into the soup. Serve hot.
Serves about 140.
The above recipe was a modification of one I found in Classical Turkish Cooking by Ayla Algar. This soup was served at Mudthaw (1996). As served, the broth was half chicken and half beef. For those preferring a beefier taste, beef can replace the chicken. Another modification is replacing the Burghul Wheat with Barley. It will work just as well.
Also try Turkish Cuisine for more recipes.
All pictures and text
Copyright 2003
Originally appeared in
The Mudpuppy
Newsletter of The Barony of Settmour Swamp
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