Kurdish Mehir Soup with Yogurt, Fresh Herbs and Wheat

1. 1

   Rinse the wheat under cold water and soak it for about 30 minutes. This softens it for cooking.

2. 2

   In a large pot, heat the olive oil over medium heat and sauté the diced onion until translucent.

3. 3

   Add the soaked wheat, chicken broth, salt, black pepper, and cumin to the pot. Bring to a boil.

4. 4

   Reduce heat and simmer for about 15 minutes or until the wheat is tender.

5. 5

   Remove from heat and stir in the yogurt, lemon juice, mint, and parsley until well combined.

6. 6

   Serve hot, garnished with additional herbs and a dollop of yogurt on top.

Per serving