Firik, with its smoky flavor from roasted green wheat, is gently cooked in chicken stock and finished with yogurt and butter infused with mint. It is served as a warming starter at breakfast and brunch tables in southeastern Anatolia.
Rinse the freekeh well and drain it. Sauté the onion in butter until soft, add the freekeh, and stir for a few more minutes.
Add the hot chicken stock and bring to a boil. Reduce the heat and simmer for 28 minutes, until the grains are tender and slightly puffed. Stir occasionally to keep them from sticking to the bottom of the pot.
Whisk the yogurt and flour until smooth. Temper with a ladleful of hot soup, then slowly stir the mixture into the pot. Cook for 5 more minutes without bringing it to a boil. Season with salt and black pepper.
Heat the butter with the dried mint and drizzle it over the soup. Serve hot.
Before adding the yogurt to the soup, temper it with a ladleful of hot soup; otherwise, it may curdle in the boiling soup. Allergens: contains wheat (gluten) and dairy.
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