Kuskus Soup | Handmade Anatolian Couscous Soup

Spread the semolina on a large tray. Sprinkle the salted water over it with your fingertips, then roll it in circular motions with your palms. As grains form, sift flour over them to keep them from sticking together. Roll the mixture into balls smaller than chickpeas, about the size of lentils.

Sift the dried kuskus to remove excess flour. Add it by handfuls to the soup, stirring as you go. Simmer over low heat for 15 minutes; the grains will swell to twice their size but keep their shape.

Melt the remaining butter, stir in the mint for 10 seconds, then pour it over the soup. Serve with lemon wedges.