Van yoghurt and wheat soup
Ingredients
- 200 gPounded wheat (dehulled wheat berries)
- 196 gZucchini
- 100 gSpinach
- 500 gYogurt
- 30 gWheat flour
- 50 gEgg
- 800 gWater
- 100 gButter
- 10 gSalt
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
- Water40%
- Yogurt25%
- Pounded wheat (dehulled wheat berries)10%
- Zucchini10%
- Butter 5%
- Spinach 5%
- Egg 3%
- Wheat flour 2%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Boil the cracked wheat and the diced squash in separate pots.
In another pot whisk together the water, flour, yoghurt, salt and egg. Bring to the boil over medium heat, stirring constantly.
Once it boils, lower the heat, add the boiled wheat and squash and cook for 5 minutes.
5 minChop the spinach into 1.5 cm pieces and add it. When it softens, stir in the butter and simmer for 5 more minutes. Serve hot.
5 min
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1107 (Van Ticaret ve Sanayi Odası)Accessed: November 2, 2026
Last changed: November 1, 2026