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1 cup boiled einkorn bulgur / 80g
6 tablespoons strained yogurt
1 egg
2.5 cups water / 500ml
2.5 cups chicken broth / 500ml
salt
1 teaspoon butter
1 teaspoon dried mint, thyme, red pepper flakes
Fresh mint
Beat the yogurt and egg with salt.
Add the einkorn bulgur and mix, then put the mixture in the pot and add the water, start cooking on low heat, stirring slowly.
When it starts to boil, add the chicken broth and stir occasionally.
While the soup is cooking, melt the butter in a small pan and add the spices and fry. Be careful not to burn the oil.
Put the soup in serving plates, pour the spiced butter and garnish with fresh mint.
