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Miyane soup (toasted flour and rice soup)

Whole recipeFrom: Ankara Üniversitesi Çankırı Meslek Yüksekokulu, Çankırı Yöresi Yemek Kültürü

Ingredients

  • 14.4 gButter
  • 211 gWheat flour
  • 3,000 gWater
  • 165 gRice

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.

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Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Water88%
  2. Wheat flour 6%
  3. Rice 5%
  4. Butter 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Melt the butter in a pot.

  2. Add the flour little by little and stir until it turns pink.

  3. Turn off the heat; when the mixture is lukewarm, stir in the 3 litres of water.

  4. Turn the heat back on, add the rice and stir until it boils.

  5. Take the pot off the heat once the rice is cooked.

Where this recipe comes from

From a published work: quantities come from Ankara Üniversitesi Çankırı Meslek Yüksekokulu, Çankırı Yöresi Yemek Kültürü; the method is written in our own words.

Last changed: November 1, 2026

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