Refreshing, Nutritious & Cooling:
The Mtableh Yogurt Burghul Soup
Yogurt Burghul Mtableh Soup is particularly nutritious with cracked wheat, chickpeas and yogurt. It is consumed cold in the hot days of summer for its cooling and refreshing properties. The Mtableh Soup is not the same as the Mtabal Battenjein, although the names might sound similar to non-Lebanese speakers.
Mtableh is a culinary term for soaked or marinated, and it indicates here the cooking process.
Yogurt Burghul Soup: An Easy Recipe
The Mtableh Soup is very easy to make. It was not the case though in its initial recipe.
Plenty of time was consumed by the women of the villages to clean the harvested wheat, soak it, boil the chickpeas, skim off the foam, and prepare their own Yogurt from fresh milk ahead of time.
All that was required before proceeding with the culinary preparation!
Today, the Mtableh soup is done in three easy steps and barely 30 minutes! At least, this recipe does 🙂
Some skip the chickpeas, which could also work, but I would stick to that ingredient for more fulfillment and added health benefits. Yogurt and Chickpeas do a delicious and nutritious combination as we have seen in my Fatteh recipe.
Some also skip the dry mint topping. I definitely opt for it!
The Mtableh falls under the category of our Burghul staple that accompanied our villagers through their survival and resistance history.
I narrated this previously, and invite you to get acquainted with it: Burghul in Our Culture and History
Some variations of the Mtableh Soup exist in the cuisines of Syria, also in Egypt and Turkey with different names.
I would point out again that the Laban (yogurt) is a Phoenician term that refers to Lebanon white snowy mountains.
Enjoy, Life is Good!
Yogurt Burghul Soup: Mtableh
- 2 cups Burghul (cracked wheat) washed then soaked (after measuring)
- 1/2 can Chickpeas
- 1 Kg Plain Yogurt Lebanese or Mediterranean
- 3 cups Water or as needed
- 1 tsp Dry Mint
- Salt to season
Pour the water in a soup casserole, add the chickpeas, and bring to a boil over high heat.
Lower the heat, stir in the Burghul, and leave it to cook for about 20 minutes or until the Burghul is well cooked.
Set aside and allow it to cool completely.
Season with salt, add the yogurt and mix well.
Sprinkle the dry mint on, and serve cold.