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- 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.