Put husked wheat into a deep saucepan. Boil wheat until soft. Then drain the water.
On the other hand, put yogurt into a bowl. Mix well. The, add water and salt onto the yogurt. Mix with a spoon.
Put wheat and chickpea a deep bowl. Pour yogurt mixture onto. Mix with a spoon.
Finally, leave yogurt soup in the refrigerator. Then, sprinkle mint onto the soup. Serve cold.
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