Yörük Soup (Local, Aegean) Recipe

Ingredients

( for 4 people )

300 g spinach
350 g boiled chickpeas
350 g wheat
3.5 liters of broth
140 g flour
300 gr İçim Yogurt
1 lemon
1 teaspoon ground black pepper
1 teaspoon white pepper
1/2 teaspoon nutmeg
125 gr İçim Butter
2 tbsp chopped spring onions

Preparation

Soak chickpeas and wheat overnight. Heat the broth in a deep saucepan. Add chickpeas and wheat and boil. Squeeze the juice out of 1 lemon. In a bowl, whisk the yogurt, flour, lemon juice, black pepper, white pepper and nutmeg well. Add two spoons of the broth boiling with chickpeas and wheat to this mixture. Re-whisk and add the mixture to the broth. Add salt and cook for 20 minutes.

Wash the spinach well and chop coarsely. Add the spring onion and İçim Butter to the pot.Cook for 12 minutes. Add the spinach at the end. Cook for another five minutes, then serve while hot.