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
Boil wheat and chickpeas for 20 minutes.
Temper the yogurt with hot water, then add it to the pot.
Cook the soup, stirring, for 15 minutes.
Yoğurdu tencereye ekleyip kısık ateşte 15 dakika karıştırarak pişirin.
1 tatlı kaşığı naneyi ekleyin ve 5 dakika kapalı dinlendirin.
💡 Tip: Temper the yogurt with hot water one spoonful at a time; this lowers the risk of curdling.
🍽️ Serving suggestion: Serve warm, drizzled with fresh mint and 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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