Malzemeler
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600g strained yogurt
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70g wheat (1 cup cooked)
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70g dried chickpeas (1 cup cooked)
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1 liter water
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1 tablespoon Livvy Olive Oil (10g)
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Dried mint
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Red pepper flakes
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Salt
Tarifler
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Soak the wheat and chickpeas overnight, then boil them until tender.
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In a large bowl, mix the strained yogurt and water until smooth.
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Add the cooked wheat, chickpeas, spices, and salt.
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Drizzle olive oil over the top when serving.
