Malatya cold yogurt soup with pounded wheat and chickpeas
Ingredients
- 500 gPounded wheat (dehulled wheat berries)
- 100 gChickpeas
- 2,000 gWater
- 50 gFresh mint
- 11 gSalt
- 2,000 gYogurt
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
- Water43%
- Yogurt43%
- Pounded wheat (dehulled wheat berries)11%
- Chickpeas 2%
- Fresh mint 1%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Soak the chickpeas in water for 12 hours. Chop the mint, not too finely.
12 hWash the pounded wheat and put it in a wide pot. Add the water and chickpeas and boil on low heat.
1 h 30 minOnce boiling, add the mint and salt and boil a little longer.
10 minWhen the wheat has absorbed all the liquid and swelled, take it off the heat and spread in a shallow dish. Stir every 5-10 minutes until it cools to 5-10 °C.
Pour the yogurt over the cooled mixture and stir well until it reaches soup consistency. Serve cold.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1369 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026