Köje

Soak the wheat berries, then simmer them with barley and water until both grains are tender but still pleasantly chewy.

Drain and cool the grains completely so they do not split the cultured dairy.

Whisk kefir or ayran with salt and a little cream if a richer bowl is desired.

Stir the chilled grains into the dairy base and adjust the thickness with cold water or light broth.

Serve cool with crumbled kurt, dill, and green onion scattered over the top.