An Erzurum regional soup that brings yogurt, wheat, and chickpeas together in a cool, filling bowl served with mint and olive oil.
20 min prep 45 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the cooked wheat and chickpeas in a pot and add 4 cups of water.
Boil the legumes and wheat over medium heat for 20 minutes.
Temper the 600 g yogurt with 2 ladles of hot water so it does not curdle.
Add the yogurt to the pot and cook over low heat for 15 minutes, stirring.
Add 1 dessert spoon of mint and let the soup rest covered for 5 minutes.
💡 Tip: Temper the yogurt spoon by spoon with hot water; this lowers the risk of curdling.
🍽️ Serving suggestion: Serve warm with fresh mint and a drizzle of olive oil.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~240
kcal calories
12
g protein
34
g carbs
6
g fat
6.3g
Sugar
2.7g
Fiber
48.9mg
Sodium
2.2g
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.
Strong satiety, counts as a main meal
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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