Yogurt, Wheat and Chickpea Soup
A creamy yogurt soup with tender wheat, chickpeas and dried mint butter.
Last updated:
Lentil, Noodle and Yogurt Soup
Tutmaç Çorbası
Short wheat noodles, green lentils and chickpeas in a smooth yogurt broth.
- Prep
- 10 min
- Cook
- 30 min
- Rest
- 0
- Total
- 40 min
- Servings
- 6
Ingredients
Method
Bring the stock to a simmer and add the noodles. Cook according to their packet timing, usually 8–12 minutes, until almost tender.
Püf noktası · Kitchen tip
Moist-Heat Cooking
Keep a gentle simmer
Adjust the heat by watching the liquid, rather than relying only on the stove setting.
Add cooked lentils and chickpeas and simmer for 3–5 minutes until hot.
Whisk yogurt, yolk and flour until smooth. Whisk in two ladles of hot broth gradually, then stir back into the soup.
Püf noktası · Kitchen tip
Mixing, Thickening & Emulsifying
Temper yogurt into hot liquid
Warm the yogurt mixture gradually before combining it with the pot.
Cook gently for 10 minutes, stirring and avoiding a hard boil. Taste before adding salt because stock varies.
Püf noktası · Kitchen tip
Seasoning & Flavor Balance
Bloom spices in fat
Warm the recipe's spices in fat until fragrant, then stop before they scorch.
Stir gently until the soup reaches at least 160°F without a hard boil.
Warm butter and dried mint briefly, then stir into the soup. Refrigerate leftovers promptly in shallow containers, within 2 hours or 1 hour if the surroundings exceed 90°F.
Püf noktası · Kitchen tip
Seasoning & Flavor Balance
Bloom spices in fat
Warm the recipe's spices in fat until fragrant, then stop before they scorch.
Cooking guidance
Choose vegetable stock for this vegetarian version and short egg erişte rather than long noodles. Cooked lentils should be tender but still hold their shape.
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