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Malatya cold yogurt soup with pounded wheat and chickpeas

Serves 10Official

Ingredients

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water43%
  2. Yogurt43%
  3. Pounded wheat (dehulled wheat berries)11%
  4. Chickpeas 2%
  5. Fresh mint 1%
  6. Salt 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the chickpeas in water for 12 hours. Chop the mint, not too finely.

    12 h

  2. Wash the pounded wheat and put it in a wide pot. Add the water and chickpeas and boil on low heat.

    1 h 30 min

  3. Once boiling, add the mint and salt and boil a little longer.

    10 min

  4. When 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.

  5. 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.

Last changed: November 1, 2026

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