A light soup from Armenian home cooking, made for the summer months, this dish comes together in a few minutes by mixing quick-cooked fine bulgur with strained yoghurt, cold water and fresh mint. It is quick enough to need barely any cooking, and refreshingly cool.
Boil the fine bulgur in water for 5 minutes, drain and let it cool to room temperature.
Whisk the strained yoghurt with the cold water and add a crushed clove of garlic and the salt.
Stir the cooled bulgur into the yoghurt mixture, drizzle with olive oil and serve topped with chopped mint.
Important: let the bulgur cool completely before adding it to the yoghurt, or the yoghurt will curdle. Allergens: contains gluten (bulgur) and dairy (yoghurt).
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