Göce Çorbası | Adıyaman-Style Cracked Wheat Soup-Style Cracked Wheat Soup

Drain the soaking water. Bring the coarsely cracked wheat and 2 liters of fresh water to a boil, skim off the foam, and cook over low heat for 45 minutes. When pressed with a finger, a grain should have no hard center; if it does, add 100 ml of hot water and continue cooking.

Add the cooked chickpeas and salt, and boil for 6 more minutes.

Whisk the yogurt with the flour and egg until smooth. Gradually whisk in hot water from the pot, one ladleful at a time, to warm it. After five or six ladlefuls, the yogurt mixture will be at the same temperature as the pot.