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Amasya toyga soup (cracked wheat, yogurt and chickpea soup)

Serves 4Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water73%
  2. Strained yogurt12%
  3. Cooked chickpeas9%
  4. Pounded wheat (dehulled wheat berries) 3%
  5. Egg yolk 1%
  6. Butter 1%
  7. Wheat flour 1%
  8. Dried spearmint 0%
  9. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Whisk the strained yogurt, flour and egg yolk in a pot. Whisk in 200 ml water, then add 1000 ml more and put the pot on the stove.

  2. Add the cracked wheat and stir constantly until it boils. After that, stir from time to time so it does not stick or clump.

  3. 10-15 minutes after it boils, add the cooked chickpeas and simmer over low heat until the wheat is soft.

  4. Melt the butter in a small pan and stir in the mint and salt. Stir it into the soup and serve. Add water if it is too thick.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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