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benazir's blog

Cold Wheat Berry Soup

Actually What I used in here was 1/4 cup of wheat berries boiled in water then I let cool after I boiled it because I don’t want to curdle the yogurt. In order to cook the wheat berries you will need a small pot and fill the rest up with water and boil it on low heat covered for 20 minutes. If they still are a little hard then you can cook for 15 minutes longer and shut off the heat or you can pressure cook them in 3 cups of water in an instant pot for 20 minutes and place steam diverter over the vent and let pressure escape naturally or tap the quick relace button but before you cook make sure it is on sealing position.

This is whole wheat that is used and you can find it in many Indian and Pakistani stores. The package says haleem wheat. The haleem is from an old post here on this blog. Actually this is very easy to make too. Drain the wheat and let it cool completely in a covered dish. After it reaches room temp then you can place it in the refridgerator for at least 30 minutes then you can proceed with the next steps.

Now that the wheat berries are cold you can add 1/2 cup of desi yogurt to a bowl and add the wheat berries to it and then add 1/4 cup of water a liittle at a time and stir until you get a semi thick consistancy. You do not want it to be runny. Add 4 tbs of olive oil, 1 clove of crushed garlic, mix and add 1 pinch each of red pepper flakes or 1 small crushed dried red chili, mint and oregano. Serve this as an appitzer with some Turkish sausages. Cermac here in Chicago has some in the frozen food isle and they are halal. I get these a lot and they are yummy I stick it in my instant pot with a sheet of aluminum foil inside to catch all of the grease from it and to keep the air fry lid clean. I stick the air fry lid on there and select broil for 15 minutes. So this is a perfect dinner to go along with this cold wheat berry soup.

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