Toyga Soup Recipe

Preparation

1. Boil the chickpeas and wheat berries,
2. Drain (but not throw away the water),
3. Transfer chickpeas and wheat berries in a deep pan,
4. Measure the boiling water and add to the legumes,
5. Add some more water  (4 cups totally with boiling water),
6. In a bowl whisk together the yoghurt, egg yolk, lemon juice and 1 cup water together,
7. Add in the cooked chickpeas and wheat berries,
8. Cook, constantly stirring, until it starts to boil,
9. Cook for another 2-3 mins. in low heat, then remove from heat,
10. Add salt and stir,
11. In a sauce pan melt the butter, add dried mint and cook for 30 seconds,
12. Add to the soup and stir.