Lentil, Noodle and Yogurt Soup
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
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Yogurt, Wheat and Chickpea Soup
Toyga Çorbası
A creamy yogurt soup with tender wheat, chickpeas and dried mint butter.
- Prep
- 10 min
- Cook
- 30 min
- Rest
- 0
- Total
- 40 min
- Servings
- 6
Ingredients
- 1 cup Wheat (pearled, fully cooked), drained
- 1 cup Chickpeas (fully cooked), drained
- 2 cups Yogurt (plain, unstrained)
- 1 Egg yolk
- 2 tbsp Flour (wheat, plain)
- 6 cups Water
- 2 tbsp Butter (unsalted)
- 1 tsp Mint (dried)
- Table salt, to taste
Method
Bring the cooked wheat, chickpeas and water to a simmer. Cook gently for 10–15 minutes.
Whisk yogurt, yolk and flour until smooth. Add two ladles of hot soup gradually while whisking, then stir the mixture back into the pot.
Cook over low heat for 10 minutes, stirring frequently. Season to taste.
Stir gently until the soup reaches at least 160°F without a hard boil.
Melt the butter in a small pan, stir in the dried mint briefly and pour over the soup. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Cooking guidance
Use fully cooked pearled wheat, not raw wheat or bulgur. This version starts with cooked grains so the yogurt only needs a gentle finishing simmer.
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