Suhour recipe of the day: Amhiye
Wheat soups are popular across the Middle East. This one, with dairy and wheat, packs a nutritional punch
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1 MIN READ
Serves 6-8 | Preparation/cooking time: 30 minutes | Difficulty:easy
Ingredients
2 cups skinless wheat
1.5l laban
2 garlic cloves, crushed
4 tsp dried mint
Method
1. Place the wheat in a pan, cover with water and cook at medium heat for about an hour or until tender.
2. Remove from the heat, drain and set aside.
3. In a serving bowl, add the laban, garlic, mint and cooked wheat and mix well. Season to taste and serve cold.
— Recipe courtesy of Nabz&G for Beat Diabetes’ Homey’s Guide to Healthy Ramadan Recipes. The cookbook can be downloaded at beatdiabetes.me
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