How we can forget our mothers dishes? One of my favorite soup is Tarhana. I would like to share with you. I hope you like it. Enjoy!
1/2 cup split wheat, picked over and rinsed
2 cups yogurt
1 raw egg
1 tablespoon dry mint
1 teaspoon paprika
1/4 olive oil
sea salt
Put the split wheat in a large bowl or pot, add cold or warm water to cover by 3 inches, and soak for 12 hours.
Combine the split wheat and water to cover by 3 inches in a large pot and bring to a simmer, skimming off the foam. Reduce the heat to a bare simmer and cook until the split wheat is just tender. Drain the split wheat and transfer to a large bowl and let stand at room temperature for 1 hour.
Combine the yogurt and egg in a soup pot and beat well to incorporate and warm over medium heat, stirring the mixture 2 to 3 minutes, in so that the egg does not begin to curdle. Pour the split wheat and slowing reheat the soup, keep stirring 10 to 12.
Combine the dry mint and paprika 1/4 cup olive oil in a saute pan and warm over medium heat, stirring 1 minutes and pour it into Tarhana.
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