Yogurt Soup

  • Yogurt Soup
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Rated 5 out of 5 based on 1 votes


  • 2 cups plain yogurt
  • 4 Tbls plain flour
  • 1 cup burghul
  • 2 cups water for burghul
  • 4 cups water for soup
  • 1 cup canned chickpeas
  • 2 Tbls butter
  • 1 Tbls dried mint


1- Boil the burghul in 2 cups of water until cooked.
2- In a bowl add the yoghurt and flour and mix getting rid of any lumps
3- Lighten up the mixture by adding the 4 cups of water 1 cup at a time
4- Put the yoghurt mixture over the burghul and stir on medium heat until it boils, turn down the heat add the chickpeas and let it cook for another 10 minutes.
5- Heat the butter in a separate pan. Once it sizzles add the mint for 15 seconds without burning it.
6- You can then drizzle it over the soup when serving or mix it into the soup add salt and then serve.

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