Smoky green freekeh simmers gently in chicken stock and is finished with a yoghurt tempering and a butter-mint drizzle. A warming way to open a breakfast or brunch table in southeastern Turkey.
Rinse the freekeh well and drain. Soften the onion in butter, then add the freekeh and stir for a few more minutes.
Pour in the hot chicken stock and bring to a boil; simmer gently for 28 minutes until the grains soften and swell slightly. Stir occasionally so it doesn't catch on the bottom.
Whisk the yoghurt with the flour until smooth, temper it with a ladle of hot soup, then stir it slowly into the pot; cook for 5 more minutes without letting it boil. Season with salt and pepper.
Sizzle the butter with the dried mint and drizzle it over the soup; serve hot.
Temper the yoghurt with a ladle of hot soup before stirring it in, or it will curdle once the pot boils. Allergens: contains wheat (gluten) and dairy.
If you can't find freekeh, cracked green wheat groats work too; since the grains are smaller, just cut the simmering time by about 10 minutes.
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