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
Rinse 0.75 cup wheat and boil it in 5 cups water for 20 minutes.
Whisk 2 cups ayran and 1 tablespoon flour until smooth.
Warm the ayran mixture with hot wheat cooking water so it does not curdle.
Add the mixture to the pot and heat over low heat for 5 minutes.
Foam 15 g butter with the thyme for 1 minute and drizzle it over the soup.
💡 Tip: Tempering the ayran before it goes into the pot lowers the risk of curdling.
🍽️ Serving suggestion: Serve warm, sprinkled with 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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