Kurut soup (dried yogurt and wheat berry soup)
Ingredients
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
- Kurut (dried salted yogurt)57%
- Pounded wheat (dehulled wheat berries)43%
Ingredients by weight, heaviest at the bottom.
Method
Soak the kurut and wheat berries in water the night before.
The next day, boil the wheat berries in a pot until soft.
In a separate bowl, mash the kurut and stir until it is pourable.
Add the mashed kurut over the wheat berries, bring to a boil and cook until it reaches soup consistency, then ladle into bowls.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026