3 tbsp  Muratbey Butter

3 pearl onions

¼ cups of peeled wheat

1 bluefish or sea bass, cleaned

4-5 whole back pepper

salt to taste

½ jar Tamek Garniture

1 tbsp finely chopped dill

2 tbsp Ipek wheat flour

1 tbsp Merve plain yogurt

juice of ½ lemon

1 egg

1 tbsp cream

Soak the wheat overnight, next day rinse and drain, set aside.

Drain the garniture, rinse, peel the onions add to the garniture.

Boil the vegetables and the fish , add the salt and pepper. After the fish is cooked , remove the fish and the vegetable, set the cooking water aside. Clean the fish bones, shred the meat, puree the vegetables, put everything back into the cooking water let simmer for 5 to 10 minutes..

In a small bowl mix the flour, yogurt, lemon juice, egg and the cream, temper by adding some soup to the bowl, when the mixture is warm enough add back into the soup pot, whisk.

Let simmer for a couple of minutes, Serve hot garnished with copped dill. Enjoy!