Wheat berry and yogurt soup with squash
Ingredients
- 1,000 gPounded wheat (dehulled wheat berries)
- 1,000 gZucchini
- 1,000 gYogurt
- 18.3 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Pounded wheat (dehulled wheat berries)33%
- Yogurt33%
- Zucchini33%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
The day before, leave the wheat berries to soak in salted water.
Tip the wheat berries into boiling water and cook until soft. Ten minutes before you take the pot off the stove, stir in the chopped squash.
Mix the squash thoroughly into the wheat berries with a spoon. Whisk the yogurt until it is thin enough to drink and pour it over the mixture. Serve lukewarm.
Where this recipe comes from
From a published work: quantities come from T.C. Osmaniye Valiliği İl Kültür ve Turizm Müdürlüğü (Gül İnce), Osmaniye Yemekleri (2017); the method is written in our own words.
- T.C. Osmaniye Valiliği İl Kültür ve Turizm Müdürlüğü (Gül İnce), Osmaniye Yemekleri (2017)Accessed: November 4, 2026
Last changed: November 1, 2026