TOYGA SOUP

MATERIALS

• 1/2 cup of Hasata Manisa Peeled Wheat
• 1 cup of cooked Hasata White Chickpeas
• 1 cup of strained yogurt
• 1.5 tablespoons of flour
• 1 egg yolk
• 5-6 cups of water or chicken broth
• 2 teaspoons of salt

For the topping

• 3 tablespoons of butter
• 1 teaspoon of dried mint

PREPARATION

• 1.Boil the Hasata Manisa Peeled Wheat until it's tender.
• 2.In a separate pot, blend strained yogurt, flour, egg yolk, and 5 cups of water until smooth.
• 3.Place it on medium heat and let it cook while stirring constantly.
• 4.Once it starts boiling, add the wheat and chickpeas. Check the consistency. If it's too thick, add some more hot water. Cook for an additional 5 minutes on low heat.
• 5.In a separate saucepan, melt the butter.
• 6.Once it starts boiling, add the dried mint and let it cook for a moment, then remove from heat. Add the minted butter and salt to your boiling soup, and mix well.
• 7.Remove from heat and serve hot.