This Erzincan soup simmers green almonds with yogurt and wheat for a bright spring bowl.
12 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the wheat for 18 minutes.
Add the waterfall.
Cook with the yoghurt mixture for another 6 minutes.
Yoğurtlu karışımı sıcak suyla ılıştırıp tencereye katın, kesilmesin.
Çorbayı 6 dakika kısık ateşte pişirip servis edin.
💡 Tip: Not cooking the chagla for too long preserves the fresh spring note in the soup.
🍽️ Serving suggestion: Ladle into deep bowls with bread and a little dried mint on top.
~154
kcal calories
6
g protein
22
g carbs
4
g fat
2.4g
Sugar
3.3g
Fiber
34.3mg
Sodium
1.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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