The Anatolian city of Nevşehir, located in central Turkey, is not only famous for its unique landscape marked with ancient caves and ‘fairy chimneys’ known as Cappadocia. It’s also known for its classic Anatolian food.
In this rugged region of the country, beans, legumes and grains abound and yogurt made from sheep or goat milk is common. That’s why the local cuisine is known for its dishes rich in carbohydrates and protein.
It’s also the birthplace of several classic Turkish recipes like ‘mantı’ (MAHN’-tuh), a ravioli-like dish, and ‘tarhana’ soup, made with a dry pulse of yogurt, red pepper, onions and spices.
Another hearty soup from this area of Turkey is called ‘Yarmalı Yoğurtlu Nohut Çorbası’ (yar-MAH’-luh yo-URT’ chor-BAH’-suh). It’s made with strained, plain yogurt, chick peas and thickened with broken wheat or rice and topped with melted butter mixed with common Turkish spices.
This thick, creamy soup is eaten cold during the hot, dry summer months and piping hot during the harsh winters in this region.
Yogurt and chick pea soup is simple to prepare with easy-to-find, economical ingredients. Try this delicious recipe at home, especially if you love plain yogurt.
Ingredients
- 2 ½ cups water
- ¾ cup pounded wheat or fine bulgur
- 3 cups full fat Greek yogurt or full fat plain yogurt
- 1 egg
- 2 tbsp. flour
- 1 tsp. salt
- 6 cups water
- 1 cup cooked or canned chick peas
- 4 tbsp. butter or margarine
- 1 tbsp. dried mint
- 1 tsp. hot red pepper flakes
Preparation
- Begin by boiling 2 ½ cups of water. Add the wheat or bulgur. Cover the pan and reduce the heat to low. Let the bulgur cook until all the water is absorbed. Remove from the heat and set aside.
- Spoon the yogurt into a large mixing bowl. Add the egg, flour and salt. Mix it with a wire wisk until smooth. Add six cups of water and wisk until smooth.
- Drain and rinse the canned chick peas. Add the yogurt mixture to a large saucepan. Add the chick peas and the cooked bulgur to the yogurt mixture.
- Over medium heat, slowly bring the mixture to a gentle boil while stirring constantly. Once the mixture begins to boil, reduce the heat a little and continue to boil it gently while stirring constantly for 10 to 15 minutes. If the soup seems too thick, add more water.
- Taste the soup and add more salt, if needed. Once the soup is thick and creamy, turn off the heat and let it rest while you prepare the topping.
- In a small skillet, melt the butter or margarine. Add the mint and red pepper flakes and stir through. Drizzle a spoon of this mixture over each bowl of soup, or drizzle it all over the entire pot.
- Sprinkle some more mint and red pepper flakes over the top and serve piping hot.
