A hearty Anatolian soup made by quickly softening cracked wheat in a pressure cooker and thickening it with a yogurt-based mixture, then finishing it with a buttery mint sauce. It can be made in large batches and frozen.
Put the cracked wheat, water, and salt in the pressure cooker and close the lid. Once the cooker whistles, reduce the heat and cook for 20 minutes.
Whisk the yogurt, flour, and egg together. Add a few spoonfuls of hot soup to thin the mixture.
Gradually pour the thinned yogurt mixture into the soup. Cook over low heat for 15 minutes without letting it boil.
Melt the butter, add the mint and Turkish red pepper flakes, and drizzle the mixture over the soup. Serve hot.
Do not let the soup boil when adding the yogurt mixture, or the yogurt may curdle. Reduce the heat and add it gradually. Allergens: wheat (gluten), dairy (yogurt and butter), and eggs.
Düdüklü tencerede 20 dakika pişirin yazıyor ama benim tencerem oldukça eski model, düdük attıktan sonra geçen 20 dakikayı mı saymalıyım, yoksa ocağa koyduğum andan itibaren geçen toplam süre mi bu, tam anlayamadım.
20 dakika düdük attıktan sonraki süre, ocağa koyduğunuz andan itibaren değil. Eski model tencerede basınca ulaşma biraz uzun sürebilir, o kısmı süreye dahil etmemişim.
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