Diyarbakır hedik (wheat and chickpea stew)
Serves 6Official
Ingredients
- 450 gPounded wheat (dehulled wheat berries)
- 250 gChickpeas
- 40 gWheat flour
- 75 gClarified butter (ghee)
- 10 gDried oregano
- 20 gPepper paste
- 110 gOnion
- 5 gRed pepper flakes
- 5 gSalt
- 2,000 gWater
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
- Water67%
- Pounded wheat (dehulled wheat berries)15%
- Chickpeas8%
- Onion 4%
- Clarified butter (ghee) 3%
- Wheat flour 1%
- Pepper paste 1%
- Dried oregano 0%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the chickpeas the night before.
Boil the soaked chickpeas and the wheat in water until well cooked.
Fry the chopped onion in ghee, add the flour and keep frying.
Add the pepper paste, boiled chickpeas and wheat to the fried mixture and pour in boiling water. Add the salt and cook until thickened.
Add the thyme and chili flakes and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1105 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026