Hot Pepper Cold Yogurt Soup



  • 1 cup cracked wheat
  • 2 hot peppers
  • 1 liter yogurt
  • 2 cups strained yogurt
  • Salt
For the top
  • extra virgin olive oil
  • 1-2 teaspoons of sumac


Mix the strained yogurt and water in a bowl. Cut the hot peppers in half lengthwise and toss them in this mixture. Keep in the refrigerator for a day.
The next day, transfer the split wheat to the pot. Add enough water to cover it and boil it until the wheat is soft. Then strain the water. Combine the wheat with the spicy water you have kept in the refrigerator. Serve the hot pepper yogurt soup with olive oil and sprinkle with sumac.

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