Yogurt Soup with Wheat and Beans
(Gendime Çorbası - Erzincan - East Anatolia Region)
1 small onion, finely chopped
3-4 tbsp olive oil
1 medium tomato, peeled, diced
~100 g flat green beans, trimmed, chopped
1/4 cup kidney beans, canned, rinsed
1/2 cup crack wheat, rinsed
3 cups hot water
1 handful fresh parsley, chopped
2 tbsp dill, chopped
1 cup Ayran; 3/4 cup plain yogurt + 1/4 cup water, at room temperature
2 tbsp dry mint
Saute the onion with olive oil for 2-3 minutes. Add the tomatoes and flat green beans. Continue to saute for a few more minutes. Then add the kidney beans, crack wheat, hot water, salt and pepper, stir. Cover and cook until the vegetables are softened at medium-low heat.
Turn the heat off. Add fresh parsley and dill, stir. Let it cool down for a few minutes. Then slowly pour the ayran while stirring constantly. Add the dry mint, stir.
Gendirme Soup can be served hot or chilled in hot summer days:)