I'm back from Turkey with great memories and recipes. The first recipe is "cold soft wheat berry soup." Although this dish is called soup, it might be served as an appetizer or a side dish. However it's served, it's a great refreshing and healthy dish for hot and humid summer days. During most summer days, my mom keeps cooked soft wheat berries ready in the refrigerator (they are usually good for at least a week). The last week of July was unbearably humid generally in Turkey and especially in my hometown; so hot and humid that our favorite pass time activity was to sit motionless in front air conditioners. During those painful days, cold soft wheat berry soup and ice cold watermelons were the only two things we could have for lunch and both felt sooo good.
soft wheat berries
yogurt
water
dried-mint flakes or finely chopped fresh mint
oregano leaves
red pepper flakes
olive oil
salt
-Boil wheat berries with a good amount of water until cooked. (You can cook more than you need for the day and keep the rest in the refrigerator for at least a week)
-Take as much as you need in a big bowl and add yogurt on top enough to cover the berries when mixed. (We always add a little more than necessary to cover berries)
-If you like a thick bowl of soup, do not add water, but if you like it thinner add some water. With this soup, everything is up to you; you can add more or less of everything.
-Sprinkle mint, oregano, pepper flakes, and salt on top.
-Add 1 or 2 tbsp of olive oil.
-Mix and serve cold.
This recipe with the dried herbs is for Weekend Herb Blogging. WHB was founded by Kalyn and is hosted by Zorra from Kochtopf.
So happy to hear you had a nice time in Turkey. This sounds so interesting. I'm wondering if it reminds you at all of Tabbouli with the herbs and the wheat flavor. But maybe not with the yogurt. Sounds like such a healthy dish too.
ReplyDeleteI need to try this soup, because here it's also hot and humid and I have no air conditioner.
ReplyDeleteI hope the weather is cooler where you are now. This is a very nice recipes. I am wondering why in Italy we don't use wheat berries.
ReplyDeleteWhat a delicious and refreshing soup. Thanks for sharing! :)
ReplyDeleteThanks, Kalyn, I had a great time in Turkey. Tabbouleh is one of my all time favorites but to be honets I cannot say it's a refreshing dish like this one.
ReplyDeleteZorra, if you don't have an ac you can even try adding a couple of ice cubes in it!
Simona, unfortunately no; midwest is way more humid than western Turkey. In western/Mediterranean Turkish cuisine, which is sometimes like Italian cuisine, there are wheat berries either. They're highly used in the eastern parts of Turkey.
Thanks Maria!
This is a really nice dish. It reminds me of Indian raita. What do you eat this with? Just bread or some meatballs?
ReplyDeleteomg this looks incredible!
ReplyDeleteI can't wait to make this - and I'm diggin' it as a quick and refreshing breakfast!
I'm Lebanese, and I make yogurt a lot and have it for breakfast. Adding wheat berries to it will be delicious I'm sure. And the mint...oh yum.