Start by soaking the wheat & chickpeas  separately in water the night before

Then on the following day start by boiling the chickpeas over low heat until cooked completely

Next drain the wheat from the soaking water, and cook it over low heat until the grain blooms & become soft and nearly one cup of boiling water is left.

Add the wheat and boiled chickpeas to the yoghurt and  mix well then salt to taste & serve cold as desired.

By: Bara'a Chougari