Ingredients:

1 cup korkoto "To Plastiri"

2 cups strained yoghurt

3 tablespoons cow butter

1 chopped onion

Salt

Mint

Cooking:

We boil the korkoto (husked wheat) in a pot, complete with its salt. After it turns a bit mushy we grab 2-3 spoonfuls of broth from the blend and put it in a deep plate so it can turn cold. We then dissolve the strained yoghurt in the plate that contains the broth. When the soup get a bit cold we drizzle the blend on the food, while continuously stirring it so as to keep the yoghurt intact. We fry the butter in a pan and saute the onion with mint. We then drizzle the pot and stir well. The soup is ready.