This Konya-style soup cooks cracked wheat and tomato into a warm rustic bowl.
10 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash and drain 1 cup pearled wheat.
Boil the wheat in 5 cups water over medium heat for 18 minutes.
Add 1.5 cups grated tomato and boil for 6 minutes.
Mash some of the wheat with a spoon so the soup does not stay watery.
Add half a teaspoon of mint and cook for 3 minutes.
💡 Tip: Soaking the pearled wheat in water for 10 minutes beforehand helps it cook more evenly in the pot.
🍽️ Serving suggestion: Ladle the tomato and pearled wheat soup into a hot bowl, leaving the wheat grains visible on the tomato surface.
~172
kcal calories
6
g protein
27
g carbs
4
g fat
2g
Sugar
1g
Fiber
13.9mg
Sodium
0g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
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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