Urfa Style Wheat-Yogurt Soup

(Lebeni Corbasi - Urfa)

1/2 cup wheat*
1 cup chickpeas canned**, rinsed
~6-7 cup chicken broth or vegetable stock, adjust the water
Salt
Pepper
~2 cups yogurt
1 tbsp dry mint

Red Pepper Sauce:
1 tbsp olive oil
1/2 tsp red pepper
1 pinch Cheyenne pepper

Cook wheat, until they are softened in a pot at medium heat. Add the chickpeas salt and pepper continue to cook for about 5 more minutes. Turn the heat off. Whisk the yogurt in it.

Heat up the olive oil then add the peppers in it, stir. Take it from the heat and pour all over the soup. In hot summer days, you can serve this traditional cold soup by adding some ice cubes or water to dilute when you serve.

4-6 servings.

*If you use pearl barley instead of wheat for the soup, it is called Urfa Style Barley-Yogurt Soup (Arpa Lebenisi).

**When gently rub one handful chickpeas inside of your palms all the skin will be come off easily.