Toyga is one of the oldest of the yoghurt soups. The wheat gives both texture and body here, and the starch it releases as it cooks also makes the yoghurt harder to split. The rule still holds, though: the yoghurt must not go into the pan cold.
Ingredients
For the soup
For the egg-lemon thickening
For the top
Method
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Cook the wheat
Cook the soaked wheat in water for 40 minutes, until the grains are tender.
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Add the chickpeas
Add the cooked chickpeas and boil together for 5 minutes.
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Make the tempering mixture
Whisk the yoghurt, egg and flour until smooth.
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Warm it
Raise its temperature by slowly pouring in ladles of hot liquid from the pan.
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Combine
Pour the mixture into the pan, stirring, add the salt and bring to the point of boiling, stirring without a break.
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Mint butter
Melt the butter, take it off the heat, stir in the mint and drizzle it over the soup.
Tips
- Try to cook the wheat without soaking it first and the time runs to 90 minutes.
- Stopping the stirring once the tempering is in is the number one cause of splitting.
- Leftover soup sets in the fridge; add water and bring it back to the boil when you reheat it.
Nutrition
Values are per serving and approximate.