Diyarbakır habenisk soup (lentil, cracked wheat and chickpea)
Serves 6Official
Ingredients
- 125 gChickpeas
- 250 gPounded wheat (dehulled wheat berries)
- 1,500 gWater
- 450 gGreen lentils
- 75 gClarified butter (ghee)
- 110 gOnion
- 5 gSalt
- 5 gRed pepper flakes
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
- Water60%
- Green lentils18%
- Pounded wheat (dehulled wheat berries)10%
- Chickpeas 5%
- Onion 4%
- Clarified butter (ghee) 3%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the chickpeas overnight.
Boil the chickpeas and cracked wheat in the water.
Add the rinsed lentils and boiling water and keep cooking.
Sauté the chopped onion in ghee until pink and add it to the soup. Add the salt and cook until thick.
Sprinkle with chili flakes and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1104 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026