Siyez Soup (Kastamonu-Style Einkorn Wheat Soup)

Drain and discard the soaking water. Add the einkorn to 1,800 ml fresh water, bring to a boil, skim off any foam, and simmer over low heat for 45 minutes. A kernel should have no hard center when pressed between your fingers; if it does, add 100 ml hot water and continue cooking.

Whisk the yogurt, flour, and egg until completely smooth. Gradually whisk in ladlefuls of hot cooking liquid to warm the mixture; after five or six ladlefuls, it should be at about the same temperature as the pot.