Mehîr tastes fresh and is often served to spicy, Kurdish dishes to round off the flavors. Serve with bread.
1 liter of yogurt
2 dl of water
2 dl boiled peeled whole wheat
1 cup boiled chickpeas
2 tablespoons wheat flour
1 pinch of fresh mint (for seasoning afterwards)
1. Mix the yogurt with water and bring to a boil. Add wheat grains and chickpeas.
2. Whisk together the flour and eggs and stir into the pan to remove. Keep stirring the pot.
3. Mince mint and stir down. Add olive oil and melted butter to your liking.
4. Taste off with additional minced mint, salt and minced red chilli.
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