A hearty Anatolian soup that softens cracked wheat quickly in a pressure cooker, thickens it with a yoghurt tempering, and finishes with a buttery mint drizzle. Cooks well in large batches and freezes easily.
Put the cracked wheat, water and salt in the pressure cooker, close the lid, and once it reaches pressure, cook over low heat for 20 minutes.
Whisk together the yoghurt, flour and egg, then thin it out with a few spoonfuls of the hot soup.
Pour the thinned tempering into the soup gradually, and simmer over low heat without boiling for 15 minutes.
Melt the butter, add the mint and red pepper flakes, drizzle over the soup and serve hot.
Do not let the soup boil once the tempering goes in; yoghurt curdles in boiling liquid, so lower the heat and add it gradually. Allergens: contains wheat (gluten), milk and dairy (yoghurt, butter) and egg.
Düdüklü tencerede 20 dakika pişirin yazıyor ama benim tencerem oldukça eski model, düdük attıktan sonra geçen 20 dakikayı mı saymalıyım, yoksa ocağa koyduğum andan itibaren geçen toplam süre mi bu, tam anlayamadım.
20 dakika düdük attıktan sonraki süre, ocağa koyduğunuz andan itibaren değil. Eski model tencerede basınca ulaşma biraz uzun sürebilir, o kısmı süreye dahil etmemişim.
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