I’m back from Turkey with great memories and recipes. The first recipe is “cold soft wheat berry soup.” Although this dish is called soup, it might be served as an appetizer or a side dish. However it’s served, it’s a great refreshing and healthy dish for hot and humid summer days. During most summer days, my mom keeps cooked soft wheat berries ready in the refrigerator (they are usually good for at least a week). The last week of July was unbearably humid generally in Turkey and especially in my hometown; so hot and humid that our favorite pass time activity was to sit motionless in front air conditioners. During those painful days, cold soft wheat berry soup and ice cold watermelons were the only two things we could have for lunch and both felt sooo good.
soft wheat berries
dried-mint flakes or finely chopped fresh mint
red pepper flakes
-Boil wheat berries with a good amount of water until cooked. (You can cook more than you need for the day and keep the rest in the refrigerator for at least a week)
-Take as much as you need in a big bowl and add yogurt on top enough to cover the berries when mixed. (We always add a little more than necessary to cover berries)
-If you like a thick bowl of soup, do not add water, but if you like it thinner add some water. With this soup, everything is up to you; you can add more or less of everything.
-Sprinkle mint, oregano, pepper flakes, and salt on top.
-Add 1 or 2 tbsp of olive oil.
-Mix and serve cold.