Diyarbakır simindirik soup (crushed pounded wheat)
Serves 6Official
Ingredients
- 110 gOnion
- 20 gClarified butter (ghee)
- 81.2 gPounded wheat (dehulled wheat berries)
- 1,001 gWater
- 203 gBeef bone stock
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
- Water71%
- Beef bone stock14%
- Onion8%
- Pounded wheat (dehulled wheat berries) 6%
- Clarified butter (ghee) 1%
Ingredients by weight, heaviest at the bottom.
Method
Chop the onion small and fry it in the melted ghee until pink.
Add the simindirik and keep frying together.
Add the hot water and the stock and cook for about 30 minutes. When the soup has thickened, take it off the heat and serve hot.
30 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 864 (Diyarbakır Ticaret ve Sanayi Odası)Accessed: November 3, 2026
Last changed: November 1, 2026