Turkish cold yoghurt soup with wheat, chickpea and mint

To be fair toward both of the cooking legacies I exposed in my first blogpost, I’ll be starting off this blog neither with a Central European recipe nor a French one, but one that is fully seasonal. Indeed, though some cooking is involved, it helps keeping cool during warm summers like we had both last year and this one here in the North of France. That being said, Turkish cuisine, to which it belongs, does have some similarities with Eastern European cooking – perhaps is this why I got such a kick for it.

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