Akyurt cold soup with yoghurt, cracked wheat and pulses
Ingredients
- 200 gCracked hulled wheat (yarma)
- 100 gChickpeas
- 100 gWhite beans
- 300 gWater step 2
- 400 gWater step 3
- 500 gStrained yogurt
- 206 gMilk
- 10 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water39%
- Strained yogurt28%
- Milk11%
- Cracked hulled wheat (yarma)11%
- Chickpeas 6%
- White beans 6%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Wash the beans, chickpeas and cracked wheat in separate bowls and soak them the day before. Drain and rinse again the next day.
Boil the beans and chickpeas in separate pots with their share of water. The beans take 20 minutes, the chickpeas 30 minutes in a pressure cooker.
20 minBoil the cracked wheat in its own water in a separate pot for about 10 minutes. When all three lose their firmness, take them off the heat, strain them keeping the cooking liquids, and let them cool.
10 minCombine the cooled cracked wheat, chickpeas and beans in a large pot and add the saved cooking liquids.
Mix the yoghurt with the milk and salt in a bowl, add to the pot and stir everything together. Keep it in the fridge if not eating at once and serve cold.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1039 (Akyurt Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026