Turkish toyga corbasi

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

A rustic Anatolian soup with yogurt, chickpeas, wheat berries and dried mint.

Serves: 4 people

Preparation time: 20 min

Ingredients

• cooked wheat berries or barley – 1 cup
• cooked chickpeas – 1 cup
• water or stock – 5 cups
• plain yogurt – 1 cup
• egg yolk – 1
• flour – 1 tbsp
• butter – 1 tbsp
• dried mint – 1 tbsp
• salt – to taste

Method

1. Bring the wheat, chickpeas and stock to a simmer.
2. Whisk the yogurt with the egg yolk and flour until smooth.
3. Temper the yogurt mixture with hot stock and stir it back into the pot.
4. Warm gently until the soup turns creamy and lightly thickened.
5. Top with melted butter and dried mint and serve hot.