An Anatolian version of Toyga Çorbası with cracked wheat, chickpeas, and yogurt, spooned hot under minty browned butter.
15 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cook the wheat for 25 minutes until soft.
Whisk the yogurt and egg and add them to the pot with the chickpeas.
Cook the soup for 8 more minutes and finish with mint butter.
Haşlanmış nohudu ekleyip kısık ateşte 12 dakika pişirin.
Tereyağı ve naneyi 45 saniye köpürtüp servis sırasında çorbanın üstüne gezdirin.
Sıcak kaselere pay edip nohut ve yarmayı eşit dağıtın.
💡 Tip: Temper the yogurt mixture into the pot gradually so it stays smooth and does not split.
🍽️ Serving suggestion: Serve hot with mint and butter over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~196
kcal calories
8
g protein
22
g carbs
8
g fat
4.9g
Sugar
8.7g
Fiber
83.2mg
Sodium
4.4g
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.
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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