ARUM SOUP

Ingredients

Arum leaves: 1 kg, washed
Wheat: 100 gr
Chickpeas: 100 gr, soaked and boiled
Yogurt: 200 gr
Butter: 30 gr
Flour: 100 gr
Kosher salt: 50 gr
Salt: as needed

Preparation

Mince the arum leaves with a large knife or cleaver. Mix the minced leaves with kosher salt and rub for a few minutes then wash off the salt.

In a large pot, place the wheat and pour hot water over it, add the minced arum leaves and yogurt. Cover the surface of the mixture with flour, without leaving any open spots. Place the lid and cover all over the pot with a thick cloth. Leave overnight to ferment  (Make sure that the flour is not mixed with the other ingredients in the pot).

Next day, peel of the layer of flour. Place the pot on the stove over low heat, while cooking add the boiled chickpeas and mix well.  Add more water if necessary. After the soup is cooked, serve with melted butter and red pepper flakes.

Note: Please do not consume arum leaves raw as they are poisonous.