What else can I make with these ingredients?
This recipe may contain allergens
Ezogelin Çorbası
Easy 35 min~145 kcal 6/10
🥣
Corum Yirtma Asi
A Corum regional soup from Osmancik with hand-torn salted vine leaves, cracked wheat, chickpeas, and beef, finished with tomato paste and butter.
Hard⏱️ 13 hr 35 min📖 1 min readServes 6~340 kcal🇹🇷 Turkish🌍 Full translation
25 min prep 70 min cook 720 min rest
- #Budget-Friendly
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 13 h 35 min- Prep25 min
- Resting/Marinating12 h
- Cooking1 h 10 min
Ingredients
6 servings
Quick:
For the soup
- 1 su bardağı(~200 ml) Pearled wheat
- 1 su bardağı(~200 ml) Cooked chickpeas
- 15 yaprak Brined vine leaves
- 250 gr Diced beef
- 7 su bardağı(~1400 ml) Water
For the sauce
- 1 adet Yellow onion
- 40 gr Butter
- 1 yemek kaşığı(~15 ml) Vegetable oil
- 1.5 yemek kaşığı(~23 ml) Tomato paste
For the topping
- 0.8 çay kaşığı(~4 ml) Red pepper flakes
General
- 1 tatlı kaşığı(~10 ml) Salt
- 0.5 çay kaşığı(~2.5 ml) Black pepper
What else can I make with these ingredients?
Instructions
- 1
Soak the pearled wheat overnight in plenty of cold water.
24 hr1440:00 - 2
Soak the brined vine leaves in hot water for 5 minutes to remove excess salt, then drain.
5 min05:00 - 3
Sear the diced beef in vegetable oil in the pot for 8 minutes.
8 min08:00 - 4
Add the water, soaked wheat, and cooked chickpeas to the pot, cover, and cook for 30 minutes.
30 min30:00 - 5
Tear the vine leaves into large pieces by hand and add them to the soup.
- 6
Dice the onion, soften it in butter for 6 minutes, add the tomato paste, and toast for 2 minutes.
8 min08:00 - 7
Add the tomato paste sauce, salt, and black pepper to the soup and cook over low heat for 25 minutes.
25 min25:00 - 8
Drizzle red pepper flakes foamed in butter over the top, rest for 5 minutes, and serve hot.
5 min05:00
💡 Tip: Tear the vine leaves by hand rather than cutting them neatly; using a knife weakens the rustic texture and the character of yirtma asi.
🍽️ Serving suggestion: Serve yirtma asi hot with red pepper butter on top, optional pickles, and village bread.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Vitamin B12
Nutrition (per serving)
~340
kcal calories
16
g protein
42
g carbs
12
g fat
Protein 19%Carbs 49%Fat 32%
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.
This recipe may contain allergens
- Gluten
- Milk
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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FAQ
How many servings does Corum Yirtma Asi make?
This recipe serves 6.How long does Corum Yirtma Asi take?
Prep 25 minutes, cooking 70 minutes, including 720 minutes of passive resting; 815 minutes in total.Is Corum Yirtma Asi difficult?
This recipe is rated hard.How many calories does Corum Yirtma Asi have?
Approximately 340 kcal per serving. Protein: 16g, carbs: 42g, fat: 12g.Which allergens does Corum Yirtma Asi contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.How many ingredients does Corum Yirtma Asi need?
This recipe needs 12 ingredients.
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