This Hakkari yayla-style soup combines wheat and tangy ayran with dried thyme, making a nourishing bowl shaped by eastern highland cooking.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the wheat for 20 minutes.
Add the ayran-and-flour mixture and warm the soup for 5 more minutes.
Finish with butter and thyme and serve.
Karışımı tencereye ekleyip 5 dakika kısık ateşte ısıtın.
15 gr tereyağını kekikle 1 dakika köpürtüp çorbaya gezdirin.
💡 Tip: Warming the ayran before adding it to the pot reduces the risk of curdling.
🍽️ Serving suggestion: Serve warm by sprinkling dried thyme on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~166
kcal calories
6
g protein
24
g carbs
5
g fat
3.3g
Sugar
3.7g
Fiber
275.9mg
Sodium
2.1g
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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