Akyurt toyga soup (yoghurt and cracked wheat soup)
Ingredients
- 300 gStrained yogurt
- 100 gCracked hulled wheat (yarma)
- 50 gEgg
- 20 gWheat flour
- 1,800 gWater
- 15 gSalt
- 9.2 gSunflower oil
- 50 gButter
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
- Water77%
- Strained yogurt13%
- Cracked hulled wheat (yarma) 4%
- Butter 2%
- Egg 2%
- Wheat flour 1%
- Salt 1%
- Sunflower oil 0%
Ingredients by weight, heaviest at the bottom.
Method
Rinse and drain the cracked wheat, soak it in cold water overnight, then drain it again the next day.
In a deep pot, mix the yoghurt, egg, flour and part of the water well. Add the drained wheat and the oil.
Place on the heat and stir with a wooden spoon until it boils. Then add the rest of the hot water and keep stirring.
Once it boils, turn the heat down and add the salt. Cook for about 1 hour, until the wheat grains are tender.
1 hMelt the butter in a separate pan and drizzle it over the soup as you serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1094 (Akyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026
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