Chilled Yoghurt Soup

Place the spelt in a bowl and cover with water overnight.

The next day, wash and boil the spelt until tender.
Put your yoghurt in a large bowl and mix it with some salt and pepper to taste. Add the water and stir until smooth.

Add the cooked chickpeas and spelt to this mixture. Now chop the fresh mint into ribbons and add to the mixture. Drizzle your olive oil in a circle over the soup and DO NOT MIX.

Garnish with dry mint by gently crushing it between your thumb and forefinger and just distributing it over the soup.

Serve with any grilled meat or chicken dish such as chops, shish kebabs, or koftah (meatballs). It’s also super with a salad!

*If you do not have fresh mint available, a half quantity extra of dry mint added to the mixture is fine.

*If you do not have spelt, you can go crazy and substitute cooked bulghur, a handful of cooked rice, or even cooked orzo. I like to add a little bit of grated cucumber, but that is a personal thing.