for 4 people
- 4 tablespoon strained yogurt
- 1 egg
- 2 tablespoon olive oil
- 2 tablespoons flour
- 5 cups of water
- 1/2 cup boiled chickpeas
- 1/2 cup of boiled wheat
- 1/2 cup watered boiled green lentils
- 1/2 potatoes
- 1 green pepper
- 1/2 pieces tomato
- 1/2 eggplant
- 1 sweet spoon salt
- 1 tablespoon butter
- 1 tea spoon dry mint
For the above:
How is it prepared?
Preheat and boil the wheat and chickpeas overnight.
Boil the green juice by changing the water and letting the black water out.
Mix yogurt, eggs, olive oil and flour in a bowl.
Take this mixture into your pot and mix with the whisk.
Add the water and stir with the knife.
Chop the aubergines with variegated seeds and cubes. Keep your eggplants in salt water.
Pepper, potato and tomato in a cubic cubes.
Add wheat, lentils and chickpeas into the soup first. Then add vegetables and salt and cook for 25 minutes on low heat.
Melt the butter and add the dry gentle to the oil.
Take the baguette into the bowl and serve with melted butter poured over it. That’s it. Enjoy your meal!