Pelted wheat is widely used in Mediterranean cooking, both in savory dishes and desserts. The reason why it’s called “pelted” wheat is because the bran layer is removed and the grain is polished. This type of wheat cooks much faster than unpelted wheat. Mixing the wheat with the yogurt and the dried mint makes it very refreshing. It’s easy to make and it’s the perfect snack on that warm afternoon day.
Skill level: Easy
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Pelted Wheat with Yogurt and Dried Mint
Velvet Edition: “Mediterranean” Recipe
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- 1/2 cup pelted wheat
- 3 cups water
- 1/2 teaspoon salt
- 2 cups yogurt
- 1/2 cup cold water
- 8 – 10 ice cubes
- 1 teaspoon salt
- 1/2 teaspoon dried mint
- 2 cups cooked pelted wheat
- Place the pelted wheat and the water in a saucepan.
- Cover and on high heat bring the mixture to a boil.
- Cook on high heat for another 5 minutes.
- Reduce the heat and simmer for 45 minutes. Leave the lid slightly open and make sure that the mixture simmers all the time.
- Add the salt and continue to cook for another 10 – 15 minutes. You’ll know that it’s done when the wheat becomes soft and each grain opens up slightly. Make sure there’s a little bit of water left in the saucepan.
- Cover and leave to cool completely.
- Prepare your yogurt and dried mint dressing.
- Mix the dressing slowly with the wheat, just enough to incorporate.
- Gently add the ice cubes
- Pour into a serving bowl.
- Garnish with more dried mint.
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