This Sanliurfa soup cools yogurt and wheat with ayran, then wakes the bowl with smoky isot pepper.
8 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whisk the yogurt in a deep pot until smooth, then add the crushed garlic and salt.
Add the cooked wheat and chickpeas to the yogurt, then pour in 2 cups warm water.
Heat over medium-low heat, stirring constantly in the same direction so it does not boil and the yogurt does not curdle.
Add the dried mint and stir for 1-2 minutes more, then remove from the heat once the soup is hot.
Melt the butter in a small pan and briefly toast the Sanliurfa isot for 30 seconds, making sure it does not burn.
Divide the soup among bowls, drizzle the isot butter over the top, and serve hot.
💡 Tip: To keep the yogurt from curdling, stir constantly in the same direction while heating and do not let it reach a boil. It can be served hot or warm, and in summer it is also eaten chilled.
🍽️ Serving suggestion: Serve with fresh tandoor bread or bazlama.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~220
kcal calories
10
g protein
28
g carbs
7
g fat
7.1g
Sugar
4g
Fiber
1235.5mg
Sodium
4g
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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