Gendime Soup

Hello Dear Friends,

I've been working hard for 3 days. Around 04:00 am, I have just finished my work and I wake up at 09:30 in the morning to start over. New ideas, brand new recipes are flying in the air :) I get tired, but I also enjoy seeing the works that come out.

This Ramadan, I decided to share local delicacies as well as practical recipes. I especially started to prepare soup recipes. I hope you like Gendime Soup as much as I do and apply it in your homes.

Gendime is one of the local names of ashura wheat. It is usually made by soaking wheat, beans and chickpeas one night before and cooking them separately in the morning, then combining them with yogurt and broth. In some regions, small pieces of meat are also added.

Since I always have boiled beans and chickpeas in my freezer, I had no trouble preparing them. After boiling the wheat that I soaked the night before, I add the beans and chickpeas that I took out of the freezer and strained. Therefore, if you are going to put beans and chickpeas in water overnight, add half a glass of water, not 1. When you boil it in the morning, you will have 1 glass of legumes each :)

If you forget to soak, you can use canned chickpeas and beans if you don't have them in your freezer.

Love…

This recipe is sponsored by Fairy.

Ingredients for Gendime Soup Recipe

• 1 cup of wheat (pre-soaked overnight)
• 1 cup boiled chickpeas
• 1 cup boiled beans
• 4 glasses of water to boil the wheat
• 4-5 glasses of water + 1 meat bouillon to add to the soup
• (Do not add bouillon if you are going to use broth)

For dressing:

• 3 tablespoons of flour
• 1.5 glasses of yoghurt

For the sauce:

• 1 tablespoon of butter + 2 tablespoons of vegetable oil
• dried mint

How to Make Gendime Soup Recipe?

1. Boil the wheat in 4 glasses of water. When the wheat softens and starts to crack (about 1-1,5 glasses of water will remain in the pot), add 4-5 glasses of hot water according to the amount of remaining water.
2. Add 1 meat bouillon, beans and chickpeas, and boil for 1-2 minutes.
3. Whisk the yoghurt and flour in a deep bowl. Add 2 scoops of the boiling water of the soup to the yogurt and continue whisking.
4. Add the warmed yoghurt mixture to the pot and mix it with a whisk. Cook for another 6-7 minutes, stirring, and turn off the stove.
5. To serve, put the butter and oil in a coffee pot, add mint and heat it up.
6. Serve your soup with mint sauce.