Osmaniye togga asi combines wheat, chickpeas, yogurt, mint, and pepper butter in a hearty Cukurova soup.
18 min prep 32 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the wheat, chickpeas, water, and salt in a pot.
Simmer the mixture over low heat for 18 minutes.
Whisk the yogurt, flour, and egg yolk in a separate bowl.
Warm the yogurt mixture with hot soup liquid and add it to the pot.
Cook the soup for 8 minutes while stirring.
Heat the butter with dried mint and red pepper flakes for 2 minutes.
Drizzle the spiced butter over the soup and serve.
💡 Tip: Temper the yogurt with hot soup liquid before adding it to the pot; it gives a glossy texture without curdling.
🍽️ Serving suggestion: Serve Togga asi hot with dried mint, buttered pepper, and an optional lemon wedge.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~286
kcal calories
12
g protein
42
g carbs
8
g 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.
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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