Wheat Soup

This soup, using very coarsely ground wheat, was a staple during the bitter cold of winter when shorter days added to the chilly darkness of poorly heated homes. A small stone grinder sat next to the earthenware silo where the wheat was stored in the driest corner of the kitchen.

On the advice of a friend I added two grains of cardamom to the recipe; her advice came as a result of many visits to Jordan where this soup is a favourite.