Turkish Yogurt Wheat Soup Recipe
Tender wheat and chickpeas meet a smooth yogurt base, finished with mint-infused butter and olive oil.
Temper the Yogurt Before It Enters the Pot
Whisk the strained yogurt, egg yolk, and flour until smooth, then gradually add 2–3 ladlefuls of hot broth. Pour the tempered mixture into the pot in a thin stream while stirring constantly. Keep the heat at medium-low and avoid a vigorous boil; add most of the salt after the yogurt mixture goes in. These steps help the soup stay smooth and prevent curdling.
- Yield
- 1 large pot of Turkish yogurt wheat soup
- Servings
- 6 servings
- Total time
- 1 hr
- Difficulty
- Medium
- Prep time
- 15 min
- Cook time
- 45 minSoak the wheat: At least 8 hr, ideally overnight
Ingredients for Turkish Yogurt Wheat Soup
Ingredients
How to Make Turkish Yogurt Wheat Soup
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01
Soak the wheat
5 minutesPick through the wheat and rinse it in several changes of water. Cover it generously with water and let it stand for at least 8 hours, ideally overnight, in the refrigerator or in a cool place; then drain it.
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02
Cook the wheat
35 minutesPut the soaked wheat in a pot with 6 cups water. Cook over medium heat for about 30–35 minutes, until the grains are tender and just beginning to split; add the cooked chickpeas during the final 10 minutes.
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03
Prepare the yogurt mixture
5 minutesWhisk the strained yogurt, egg yolk and flour in a separate bowl until completely smooth. Gradually whisk in 2–3 ladlefuls of hot broth from the pot to bring the mixture to temperature.
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04
Add the yogurt mixture to the soup
8 minutesReduce the heat to medium-low. Slowly pour the tempered mixture into the pot, stirring constantly. Add 1 teaspoon of the salt and cook, stirring, for 6–8 minutes, until the soup just begins to simmer.
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05
Prepare the mint oil
2 minutesHeat the butter and olive oil in a small skillet. Add the dried mint and red pepper flakes and let them foam for 10–15 seconds; remove from the heat before they burn.
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06
Finish the Soup
2 minutesDrizzle the mint oil over the soup. Add the remaining salt to taste, stir, and serve hot.
Mastery Guide
Review the technical details, common mistakes and correct practices that determine the recipe result.
Critical Tips
Temper the Yogurt Mixture
Adding the cold yogurt mixture directly to the boiling liquid can cause it to curdle.
Best practice: Add the hot soup liquid gradually to bring the yogurt mixture close to the temperature of the pot.
Keep Stirring
The temperature difference can cause localized curdling as the yogurt mixture is added.
Best practice: Stir continuously as you pour it in and until the first signs of boiling appear.
Soak the Wheat Ahead of Time
Dry wheat takes longer to cook and can throw off the water balance.
Best practice: Soak for at least 8 hours.
Common Mistakes
Adding the Cold Yogurt Mixture All at Once
The yogurt can become grainy and appear curdled.
Best practice: Temper it, then add it in a thin stream.
Boiling Vigorously Over High Heat
Yogurt-based soup can curdle quickly.
Best practice: Use medium-low heat after adding the yogurt mixture.
Adding the Chickpeas at the Beginning
Pre-cooked chickpeas can fall apart during a long boil.
Best practice: Add them during the last 10 minutes.
Why Does This Happen?
Why Is Flour Used?
Flour stabilizes the yogurt mixture and gives the soup a light body.
Best practice: Whisk the yogurt until completely smooth, without using more than the specified amount.
What Does the Egg Yolk Do?
It adds richness and helps bind the yogurt mixture.
Best practice: Whisk it with the yogurt and flour until smooth, then temper it.
Why Is the Wheat Soaked?
Soaked wheat softens more evenly and in less time.
Best practice: Soak it in water overnight.
Mayana Tips
Use Cooked Chickpeas
This shortens the soup's total cooking time.
Best practice: Cook the chickpeas in advance, portion them, and freeze them.
Thin It with Hot Water
Wheat soup can thicken as it sits.
Best practice: If needed, add a little hot water before serving and reheat the soup.
Make the Mint Butter at the End
Mint loses its aroma during prolonged cooking.
Best practice: Briefly froth the mint in the butter shortly before serving.
Ingredients & Measurements
Aşurelik Wheat Amount
1 cup dry wheat provides enough body for 6 servings.
Best practice: Adding the same volume of chickpeas makes the soup more filling.
Choosing the Yogurt
Strained yogurt gives the yogurt mixture a thicker consistency.
Best practice: Use fresh strained yogurt that is not overly sour.
Amount of Flour
Too much flour makes the soup taste more like a flour-thickened soup base.
Best practice: 2 tablespoons is enough for 400 g yogurt.
Cooking Techniques
Temper the yogurt mixture
Gradually reducing the temperature difference keeps the yogurt mixture from curdling.
Best practice: Add the hot liquid to the yogurt mixture one ladleful at a time.
Gentle simmering
After adding the yogurt mixture, keep the soup at a gentle simmer rather than letting it boil vigorously.
Best practice: Stir constantly over medium-low heat.
Last-minute infused oil
This preserves the spices’ aromatic oils.
Best practice: Stir the mint and red pepper flakes in the hot oil for only a few seconds.
How to Store and Make Turkish Yogurt Wheat Soup Ahead
- Serving temperature
Hot, but not boiling, for serving
- Best resting time
Let it rest for 5–10 minutes after removing it from the heat to help the soup set.
- Refrigerator storage
Cool within 2 hours, then store covered in the refrigerator for up to 3 days.
- Room-temperature limit
Do not leave at room temperature for longer than 2 hours.
- Freezing
Not recommended; the yogurt base may separate as it thaws.
- Reheating
Reheat over low heat, stirring constantly, without bringing it to a vigorous boil.
- Make-ahead steps
The legumes can be cooked ahead and stored in the refrigerator; cooking the noodles on the day of serving gives a better texture.
- Serving suggestion
Adjust the consistency with hot water if needed, then serve hot.
Nutrition
1 serving: 1/6 of the recipe; including serving additions
Approximate values calculated for 1/6 of the recipe using standard ingredient nutrition data and household-measure conversions. Values are approximate calculations.
Frequently Asked Questions About Turkish Yogurt Wheat Soup
Why does yogurt-based wheat soup curdle?
The most common causes are adding the cold yogurt mixture too quickly to boiling soup and using high heat; temper the yogurt mixture first.
Can I make it without soaking the wheat?
Yes, but it will take longer to cook and require more water; soaking it beforehand is recommended for a balanced result.
Can I make it without chickpeas?
Yes. You can leave out the chickpeas, but the soup will contain fewer legumes overall and have lower nutritional value.
Can I use regular yogurt?
Yes. If it is very watery, you may need to adjust the amount of flour slightly. Choose fresh yogurt that is not sharply sour.
What should I do if the soup thickens the next day?
Thin it with a small amount of hot water, stirring over medium-low heat.
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